Description
My Go-To Light & Zesty Seafood Salad
Fresh, creamy, and perfectly lemony—this easy seafood salad is a guaranteed crowd-pleaser.
This is the kind of recipe you make once and keep forever. It’s light but satisfying, bright with lemon, and comes together quickly with simple ingredients. Perfect for lunches, picnics, or effortless entertaining.
Ingredients
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1 lb cooked shrimp, peeled, deveined, and chopped
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1 cup lump crab meat (or imitation crab, shredded)
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½ cup celery, finely chopped
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¼ cup red onion, finely chopped
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¼ cup red bell pepper, diced
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⅓ cup mayonnaise
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1 tbsp Dijon mustard
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Juice of 1 fresh lemon
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1 tbsp fresh parsley, chopped
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Salt and black pepper, to taste
Optional: pinch of Old Bay seasoning or chili flakes
Instructions
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Prep the base: In a large bowl, combine shrimp, crab, celery, red onion, and bell pepper.
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Make the dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, parsley, salt, and pepper.
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Combine: Gently fold the dressing into the seafood mixture until evenly coated.
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Chill: Cover and refrigerate for at least 30 minutes to allow flavors to blend.
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Serve: Stir gently, adjust seasoning if needed, and enjoy.
Notes
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Pat seafood dry before mixing to prevent a watery salad.
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For a lighter version, replace half the mayo with plain Greek yogurt.
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Chill time is key—this salad tastes better after resting.
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Taste before serving and refresh with extra lemon if needed.