Elevate your lunch or appetizer game with this creamy, zesty seafood salad that’s bursting with flavor! Loaded with tender shrimp, crab, and lobster, and mixed with crisp veggies, this dish feels luxurious yet is surprisingly easy to make. Perfect for summer gatherings, light dinners, or a quick meal prep option, it’s versatile enough to serve on greens, in sandwiches, or with crackers. Fresh, refreshing, and ready in just 15 minutes, this salad is guaranteed to impress every time.
CLASSIC SEAFOOD SALAD: A LIGHT & REFRESHING DELIGHT
Servings: 4-6
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked seafood (shrimp, crab, lobster, or a mix) | 1 lb, chopped |
| Celery | ½ cup, finely diced |
| Red onion | ¼ cup, finely diced |
| Cucumber | ½ cup, diced |
| Fresh dill or parsley | 2 tbsp, chopped |
| Lemon | 1, zest and juice |
| Mayonnaise (or Greek yogurt for lighter option) | ½ cup |
| Sour cream | 2 tbsp |
| Dijon mustard | 1 tbsp |
| Old Bay seasoning (or paprika + pinch of cayenne) | 1 tsp |
| Salt & pepper | To taste |
| For Serving | Butter lettuce, croissants, or crackers; lemon wedges |
Instructions
Prep the Seafood:
If using raw shrimp, boil in salted water with 1 bay leaf and a lemon slice for 2–3 minutes, then chill.
Make the Dressing:
In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, Old Bay seasoning, lemon zest and juice, salt, and pepper until smooth.
Combine Everything:
Gently fold the seafood, celery, red onion, cucumber, and herbs into the dressing, ensuring everything is evenly coated.
Chill & Serve:
Refrigerate for at least 30 minutes to let the flavors meld. Serve on butter lettuce, in croissants, or with crackers.
Pro Tips
- Use high-quality seafood for the best flavor—fresh or frozen works well; avoid canned crab if possible.
- Add extra crunch with diced bell pepper or jicama.
- Make it ahead—the salad tastes even better the next day!
