I love a bright bowl of Seafood Salad for a quick lunch or a light dinner. I make it often because it is fast, fresh, and full of flavor, and I will walk you through every step so you can make it with ease. If you need a quick side for a picnic, try my 20-minute Green Goddess Pasta Salad for a fresh pairing.
Dad James taught me to keep salads simple and honest, so this one always brings back his laugh at the table.
Your Ingredients List
- 1 pound shrimp, cooked and peeled
- 8 ounces imitation crab, shredded
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- Salt and pepper to taste
- Lettuce leaves for serving
My Go-To Equipment
I keep things simple in my kitchen. I use a large mixing bowl to toss the seafood and a small bowl to whisk the dressing. A good spoon or spatula helps me fold the dressing into the seafood without breaking the pieces. I also like a sharp knife for clean cuts on the celery and red onion. A set of small bowls helps me measure and hold ingredients ahead of time.
The Simple Steps to Follow
- Place the shrimp and shredded crab in a large bowl.
- Combine the mayonnaise, lemon juice, Dijon mustard, celery, red onion, salt, and pepper in a small bowl.
- Whisk the dressing until smooth.
- Pour the dressing over the seafood.
- Gently stir until the seafood is well coated.
- Taste and adjust salt and pepper if needed.
- Chill the salad for at least 15 minutes if you like it cold.
- Arrange lettuce leaves on a plate or bowl.
- Spoon the seafood mix onto the lettuce and serve.
Healthy Twists on a Classic
I like to make small swaps when I want a lighter dish. Try low fat Greek yogurt instead of half the mayonnaise for a tangy lift. Add extra lemon and fresh herbs like dill or parsley to brighten the salad without extra calories. For more crunch, I toss in diced cucumber or bell pepper. If you want a fruit note, a small diced apple works well and pairs nicely with a sweet vinaigrette. If you need a salad mix with a sweet and tart crunch, see my apple cranberry carrot salad for ideas on texture and timing.
Serving Suggestions From My Table
I serve this Seafood Salad many ways. I like it over crisp lettuce leaves for a low carb lunch. I also pile it into toasted rolls for cold seafood sandwiches at a picnic. For a party, I spoon it into endive leaves for bite sized hors d’oeuvres. Pair it with a light soup or a cold pasta and you have a full meal. When I want a different flavor pairing, I serve it alongside an Asian slaw and sesame rice; I often turn to my Asian chicken cranberry salad recipe for side ideas and dressings that match well.
Getting It Just Right
I keep a few simple rules in mind. Use good quality cooked shrimp and a crab that you enjoy. Cut the vegetables small and even so every bite has balance. Let the salad sit for a short while so the flavors blend, but do not let it sit too long or the lettuce will wilt if you serve it on leaves. Taste before you serve and add a little extra lemon if it needs brightness. If the salad feels dry, add a touch more mayonnaise or a splash of olive oil to loosen it. If it is too rich, a spoon of plain yogurt will freshen it.
How to Store Leftovers
Store any leftover Seafood Salad in an airtight container in the fridge. It will keep well for two days. I do not leave it at room temperature for more than two hours. If you made it ahead, keep the dressing separate and toss just before serving for the freshest texture. When you reheat, I do not recommend heating this salad because heating will change the texture of the seafood and the dressing. Instead enjoy it cold or at room temperature.
Enjoy Every Moment
I make Seafood Salad when I want a fast meal that feels like a treat. I like the way simple things come together and how it brightens a day with little work. Share it with friends and family and notice the small smiles at the table.
A Few Common Questions
How long can I keep Seafood Salad in the fridge?
I keep Seafood Salad in an airtight container for up to two days. After that the texture and flavor will start to change and I do not serve it.
Can I use frozen shrimp for Seafood Salad?
Yes, you can use frozen shrimp if you thaw and drain it well. I pat it dry so the dressing does not get thin from extra water.
Is it safe to leave Seafood Salad out for a picnic?
I do not leave Seafood Salad out for more than two hours at room temperature. If it is warm, I bring a cooler or ice to keep it safe and cold.
Print
Seafood Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A quick and refreshing Seafood Salad perfect for a light lunch or dinner, featuring shrimp and imitation crab.
Ingredients
- 1 pound shrimp, cooked and peeled
- 8 ounces imitation crab, shredded
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- Place the shrimp and shredded crab in a large bowl.
- Combine the mayonnaise, lemon juice, Dijon mustard, celery, red onion, salt, and pepper in a small bowl.
- Whisk the dressing until smooth.
- Pour the dressing over the seafood.
- Gently stir until the seafood is well coated.
- Taste and adjust salt and pepper if needed.
- Chill the salad for at least 15 minutes if you like it cold.
- Arrange lettuce leaves on a plate or bowl.
- Spoon the seafood mix onto the lettuce and serve.
Notes
For a lighter option, substitute half the mayonnaise with low-fat Greek yogurt. Store leftovers in an airtight container for up to two days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg
Keywords: seafood salad, quick lunch, light dinner, shrimp salad