Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6

Ingredients

  • 2 cups cooked shrimp, peeled and chopped
  • 8 oz (225 g) imitation crab meat, shredded or chopped
  • 2 celery stalks, finely diced
  • 3 green onions, thinly sliced
  • ½ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • Salt and black pepper, to taste
  • 1 tablespoon fresh parsley or dill, chopped (optional)

Instructions

  1. Prepare the seafood: Ensure the shrimp are fully cooked, cooled, and peeled. Chop into bite-sized pieces. Shred or chop the imitation crab.
  2. Make the dressing: In a large bowl, combine mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, paprika, salt, and black pepper.
  3. Add the vegetables: Stir in the diced celery and sliced green onions.
  4. Combine everything: Add the shrimp and crab meat. Gently fold until evenly coated with the creamy dressing.
  5. Chill: Cover and refrigerate for 30 minutes to let the flavors blend.
  6. Garnish and serve: Sprinkle with fresh parsley or dill and serve chilled.

Tips for the Best Seafood Salad

  • Pat the shrimp dry before mixing to prevent watery dressing.
  • For extra crunch, add finely diced cucumber or bell pepper.
  • For a lighter dressing, replace half the mayonnaise with plain Greek yogurt.
  • Serve in lettuce cups, sandwiches, wraps, or alongside crackers.

Nutrition Information

Estimated per serving, assuming 6 servings.

  • Calories: 220–300
  • Protein: 18–25 g
  • Carbohydrates: 5–10 g
  • Fat: 12–20 g

Values vary depending on the seafood and mayonnaise brands.

Nut Information & Allergies

  • Peanuts: Not included in the standard recipe.
  • Tree nuts: Not included in the standard recipe.
  • Shellfish: Shrimp is a crustacean shellfish and can cause serious allergic reactions.
  • Fish: Some imitation crab products contain fish, commonly pollock.
  • Eggs: Regular mayonnaise usually contains eggs.
  • Dairy: Sour cream contains milk.
  • Gluten: Some imitation crab products contain wheat starch or other gluten-containing ingredients. Check the label.

For anyone with a seafood allergy, do not serve this recipe with shrimp or crab. Always check ingredient labels and cross-contact warnings.

Q&A

Q1: Can I use real crab meat instead of imitation crab?

Yes. Fresh or canned crab meat works beautifully. Drain canned crab well and check carefully for shell fragments.

Q2: Can I make this salad ahead of time?

Yes. Prepare it up to 24 hours ahead and keep refrigerated in an airtight container.

Q3: Can I replace mayonnaise with Greek yogurt?

Yes. Use plain Greek yogurt for a lighter dressing with extra protein. The flavor will be tangier.

Q4: How long does seafood salad last?

Store at 4°C (40°F) or below and eat within 3–4 days, provided the seafood was fresh and properly handled. Discard if left at room temperature for more than 2 hours.

Q5: Is this recipe low-carb?

It can fit a lower-carb eating plan. Choose seafood and dressing products with minimal added sugar and check their nutrition labels.

Q6: What can I serve with seafood salad?

Serve it with lettuce leaves, cucumber slices, crackers, toasted bread, or a fresh green salad.

Enjoy this creamy, refreshing seafood salad with tender shrimp, sweet crab, crisp celery, and a bright lemon dressing!