Seafood Salad with Crab Recipe: Fresh and Creamy

Introduction

Seafood salad with crab is a refreshing, flavorful dish that combines tender lump crab meat, succulent shrimp, and crisp vegetables in a creamy, tangy dressing. Inspired by coastal cuisines, particularly New England and Southern seafood traditions, this salad is perfect for summer gatherings, luncheons, or a light dinner. Its simple preparation and vibrant ingredients make it ideal for home cooks, offering a restaurant-quality dish with minimal effort. This recipe delivers a classic seafood salad, customizable for dietary needs, great served chilled on lettuce, as a sandwich filling, or with crackers.

Ingredients

Salad:

• 8 oz lump crab meat (fresh or canned, drained and picked over for shells)
• 8 oz cooked shrimp (peeled, deveined, and chopped into bite-sized pieces)
• 1/2 cup celery, finely diced
• 1/4 cup red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh parsley, chopped
• Optional: 1/4 cup cucumber, finely diced (for extra crunch).

Dressing:

• 1/2 cup mayonnaise
• 2 tbsp sour cream (or Greek yogurt for a lighter option)
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp Old Bay seasoning
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• Optional: 1/4 tsp hot sauce or cayenne (for a kick).

For Serving:

• Lettuce leaves (e.g., Bibb or romaine) or buttery crackers
• Optional: Lemon wedges or extra parsley for garnish

Step-by-Step Process

1. Prepare Seafood: Gently pick through lump crab meat to remove any shells, keeping large chunks intact. Chop cooked shrimp into bite-sized pieces. Place both in a large mixing bowl.
2. Add Vegetables: Add diced celery, red bell pepper, red onion, parsley, and optional cucumber to the bowl with the seafood. Gently toss to combine.
3. Make Dressing: In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay seasoning, salt, pepper, and optional hot sauce until smooth. Taste and adjust seasoning if needed.
4. Combine Salad: Pour dressing over the seafood and vegetable mixture. Gently fold with a spatula until evenly coated, being careful not to break up the crab meat. Cover and refrigerate for at least 30 minutes (up to 2 hours) to let flavors meld.
5. Serve: Serve chilled on a bed of lettuce leaves, in a sandwich roll, or with crackers. Garnish with optional lemon wedges or extra parsley for a fresh touch.

Tips for Better Seafood Salad

• Use high-quality lump crab meat for the best texture; avoid imitation crab for authentic flavor.
• Keep shrimp and crab cold until mixing to maintain freshness.
• Dice vegetables finely and uniformly for a balanced bite and elegant presentation.
• Chill the salad before serving to enhance flavors and ensure a refreshing taste.
• Adjust dressing thickness by adding 1-2 tsp more lemon juice or mayo as needed.
• Use fresh lemon juice for brightness; bottled juice lacks the same zest.
• Taste the dressing before mixing; Old Bay can be potent, so add gradually.
• Serve within 24 hours for optimal freshness; seafood degrades quickly.

Variations and Customization

• Spicy Seafood Salad: Add 1/2 tsp cayenne or 1 tbsp diced jalapeño to the dressing.
• Light Seafood Salad: Replace mayonnaise with Greek yogurt and reduce to 1/3 cup.
• Lobster Seafood Salad: Swap half the crab for 4 oz cooked lobster meat.
• Gluten-Free Seafood Salad: Ensure mustard and mayonnaise are gluten-free.
• Vegan Seafood Salad: Use plant-based crab and shrimp substitutes and vegan mayo.
• Herbed Seafood Salad: Add 1 tbsp chopped fresh dill or tarragon to the dressing.
• Avocado Seafood Salad: Mix in 1/2 cup diced avocado just before serving.
• Mediterranean Seafood Salad: Replace Old Bay with 1 tsp dried oregano and add 1/4 cup chopped kalamata olives.

Storage and Serving Tips

• Store in an airtight container in the fridge for up to 24 hours; avoid freezing as seafood and dressing lose texture.
• Do not leave at room temperature for more than 1 hour due to seafood’s perishability.
• Serve chilled for the best flavor; let sit out for 5 minutes to take the edge off the cold.
• Use as a filling for avocado halves, stuffed tomatoes, or croissant sandwiches.
• Repurpose leftovers in a seafood wrap with lettuce and tomato (use within a day).
• Pair with a chilled Sauvignon Blanc, iced tea, or sparkling water with lemon.
• Serve with a side of coleslaw or pickled vegetables for a coastal meal.
• Keep refrigerated until serving to maintain safety and quality.

Nutritional Information

Based on 4 servings (about 1 cup each, without optional add-ins):

• Calories: 320 kcal
• Total Fat: 24g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 135mg
• Sodium: 780mg
• Total Carbohydrates: 5g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 22g
• Vitamin A: 10% Daily Value
• Vitamin C: 20% Daily Value
• Calcium: 8% Daily Value
• Iron: 10% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in protein but moderate in fat and sodium due to the dressing. For dietary needs, try light or vegan variations. It’s seafood content provides omega-3 fatty acids.

Conclusion

This seafood salad with crab recipe delivers a fresh, creamy dish that’s perfect for summer meals, special occasions, or light dinners. Its simple preparation and vibrant flavors make it a favorite for home cooks. The tender crab, shrimp, and tangy dressing create a versatile, crowd-pleasing salad. This recipe is sure to become a go-to, cherished for its coastal charm and delicious taste.

Seafood Salad with Crab Recipe: Fresh and Creamy

Creamy seafood salad with lump crab and shrimp, ideal for summer meals or light dinners.

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Prep Time 15 minutes mins

Chilling Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Ingredients

  

• 8 oz lump crab meat drained
• 8 oz cooked shrimp chopped
• ½ cup celery finely diced
• ¼ cup red bell pepper finely diced
• ¼ cup red onion finely diced
• 2 tbsp fresh parsley chopped
• Optional: 1/4 cup cucumber finely diced
• Dressing:
• ½ cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• ½ tsp Old Bay seasoning
• ¼ tsp kosher salt
• ¼ tsp black pepper
• Optional: 1/4 tsp hot sauce
• For Serving:
• Lettuce leaves or crackers
• Optional: Lemon wedges or parsley

Instructions

 

• Pick through crab for shells; combine with chopped shrimp in a bowl.
• Add celery, bell pepper, onion, parsley, and optional cucumber; toss gently.
• Whisk mayonnaise, sour cream, lemon juice, mustard, Old Bay, salt, pepper, and optional hot sauce.
• Fold dressing into seafood mixture; refrigerate 30 minutes.
• Serve chilled on lettuce, with crackers, or in rolls; garnish with lemon or parsley.

Notes

• Use lump crab for best texture.
• Chill salad for better flavor.
• Store in fridge and serve within 24 hours.
• Pair with coleslaw or pickled vegetables.