Seafood Salad with Crab Recipe: Fresh and Creamy
Creamy seafood salad with lump crab and shrimp, ideal for summer meals or light dinners.
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.