Ingredient Notes & Details
Cooked shrimp
Choose medium or large shrimp, peeled and deveined. Fresh or frozen both work, but frozen shrimp should be fully thawed and patted dry for best texture.
Imitation crab meat or real crab
Imitation crab keeps this recipe budget-friendly and familiar, while real lump crab adds a more luxurious touch. Either option works beautifully.
Cooked scallops (optional)
These add a tender, buttery bite. If using, make sure they’re gently cooked to avoid a rubbery texture.
Celery
Provides crunch and freshness. Dice it finely so it blends smoothly into the salad.
Red onion or green onion
Adds a mild bite and color. Green onion is softer, while red onion gives more punch.
Mayonnaise
Use a good-quality, full-fat mayo for the creamiest result. This is the base of the dressing.
Sour cream or Greek yogurt
Balances the richness of the mayonnaise and adds a slight tang.
Fresh lemon juice
Brightens the entire dish and enhances the seafood flavor.
Dill or parsley
Fresh herbs make all the difference. Dill gives a classic seafood flavor, while parsley keeps it fresh and clean.
Salt and black pepper
Season gradually and taste as you go to avoid overpowering the seafood.
Step-by-Step Instructions
Prepare the seafood
Start by chopping the cooked shrimp and crab into bite-sized pieces. Keep the cuts uniform so every bite feels balanced and satisfying.
Add the crunch
Finely dice the celery and onion, then add them to the seafood. These ingredients bring texture and prevent the salad from feeling too soft.
Mix the dressing
In a separate bowl, combine mayonnaise, sour cream or Greek yogurt, lemon juice, salt, and pepper. Stir until smooth and creamy.
Combine gently
Pour the dressing over the seafood mixture. Use a spatula to gently fold everything together, being careful not to break up the seafood.
Add fresh herbs
Sprinkle in chopped dill or parsley and fold again until evenly distributed.
Taste and adjust
This is key. Taste the salad and adjust seasoning with more salt, pepper, or lemon juice as needed.
Chill before serving
Cover and refrigerate for at least 30 minutes. This allows the flavors to meld and the salad to firm up slightly.
