Easy Seafood Salad Recipe (with Creamy Dressing)
This cold and creamy seafood salad recipe is just what summer calls for! It’s easy, quick, and full of flavor. Whether you're prepping for a picnic or tossing together a no-cook lunch, this shrimp and crab salad is high in protein, rich in texture, and downright delicious.
Servings: 4 servings
Ingredients
Salad
- 1 lb. cooked medium shrimp peeled and deveined (I use the 41-60 count bag)
- 8 oz imitation crab or cooked lump crab
- ½ cup red onion
- ¼ cup green onion
- ¼ cup finely chopped celery
- 2 tbsp fresh dill chopped
- salt/pepper to taste
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1-2 clove garlic minced
- Salt and pepper to taste
- 1 teaspoon Old Bay seasoning or more to taste
- 1 teaspoon hot sauce
Instructions
- Prepare the Salad Ingredients: In a large bowl, combine the cooked shrimp, imitation crab (or lump crab), red onion, green onion, celery, and fresh dill. Mix gently.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lemon juice, Dijon mustard, minced garlic, Old Bay seasoning, and hot sauce. Add salt and pepper to taste.
- Combine Salad and Dressing: Pour the dressing over the salad ingredients. Toss gently to combine, ensuring everything is well coated with the dressing.
- Chill and Serve: Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.
Nutrition
Calories: 448kcal | Carbohydrates: 16g | Protein: 21g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1307mg | Potassium: 240mg | Fiber: 1g | Sugar: 4g | Vitamin A: 356IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 1mg