Creamy 25-Minute Seafood Salad
A refreshing, deli-style seafood salad combining sweet imitation crab and tender shrimp in a luscious Old Bay and fresh dill dressing. Perfect for summer cookouts or easy weekday lunches.
Ingredients
- 8 ounces imitation crab meat flaked style or sliced sticks
- 8 ounces raw shrimp 51-60 count size
- 1 whole fresh lemon cut into four quarters
- 1/2 cup celery finely diced
- 3 tbsp red onion minced very small
- 1/2 tsp Old Bay seasoning
- 2 tsp lemon juice freshly squeezed
- 1/2 cup mayonnaise
- 1 1/2 tbsp fresh dill chopped finely
- salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Squeeze the lemon quarters into the water and drop the rinds in as well.
- Add raw shrimp to the boiling water. Cook for 1-2 minutes until pink and opaque. Do not overcook.
- Immediately transfer shrimp to an ice bath for 3 minutes to stop the cooking process.
- Drain shrimp and pat completely dry with paper towels to prevent a watery salad.
- In a large bowl, combine the crab, dried shrimp, diced celery, and minced onion.
- Add Old Bay, lemon juice, mayonnaise, and fresh dill. Gently fold with a spatula until coated.
- Taste and adjust seasoning with salt and pepper. Serve immediately or chill.
Notes
For the best results, always use fresh dill. If substituting with dried, use only 1/2 teaspoon. Store in an airtight container in the fridge for up to two days.