I’ve spent years perfecting my seafood salad, balancing fresh shrimp, crab, and scallops with crisp vegetables and a creamy, tangy dressing. The secret lies in the quality of the seafood and the right blend of seasonings. But there’s one unexpected ingredient that takes it from good to unforgettable. If you’re looking for a dish that’s both elegant and effortless, this might just become your go-to recipe.
Recipe
This seafood salad is the kind of dish that turns a regular meal into something unforgettable—trust me, I’ve made it for every summer gathering, and it never lasts long.
What makes it special? Fresh, juicy shrimp and tender crab meat tossed with crisp veggies, all coated in a zesty, creamy dressing that’s bright with lemon and a hint of dill.
It’s light yet satisfying, with a perfect crunch in every bite. Whether you’re serving it at a picnic, a potluck, or just treating yourself, this recipe is foolproof and guaranteed to impress.
Once you try it, you’ll understand why it’s my go-to for any occasion.
Ingredients
A seafood salad thrives on freshness and balance, so choose your ingredients wisely. The key is to highlight the seafood while complementing it with crisp, vibrant additions. Here’s what you’ll need:
Seafood Essentials:
- 1 lb cooked shrimp: Medium-sized, peeled, and deveined for ease. Opt for fresh, wild-caught shrimp for the best flavor—skip pre-cooked if possible, as they can be rubbery.
- 1 lb lump crab meat: Fresh is ideal, but high-quality canned crab works well in a pinch. Verify it’s picked over for shells.
- ½ lb bay scallops: Smaller and sweeter than sea scallops, these add a delicate texture. Sear them quickly for a golden crust.
Fresh Veggies & Herbs:
- 1 cup celery: Finely diced for crunch and a clean, fresh bite.
- ½ cup red onion: Thinly sliced for a mild, sharp contrast. Soak in ice water for 10 minutes to remove bitterness if desired.
- ½ cup bell pepper: Red or yellow for sweetness and color.
- ¼ cup fresh parsley: Chopped finely for a bright, herbal finish.
- 2 tbsp fresh dill: Essential for that classic seafood salad aroma.
Dressing Must-Haves:
- ½ cup mayonnaise: Full-fat for richness; light mayo can thin the texture.
- 2 tbsp Dijon mustard: Adds depth and a slight tang.
- 1 tbsp lemon juice: Freshly squeezed—don’t skip this for its zesty brightness.
- 1 tsp Old Bay seasoning: A non-negotiable for authentic seafood flavor.
- Salt and pepper: To taste, but go easy—Old Bay is already salty.
Little Wins (Optional Add-Ins):
- 1 avocado: Diced for creaminess and richness—add just before serving.
- 1 tbsp capers: Tiny, briny bursts of flavor.
- Dash of hot sauce: For a subtle kick.
- Lemon wedges: For garnish and extra zing at the table.
How to Make the Best Best Seafood Salad Recipe
Prepare the seafood: Start by cooking or thawing your seafood if it’s frozen. For shrimp, boil until pink and opaque, about 2-3 minutes.
For crab or imitation crab, make sure it’s fully thawed and shredded into bite-sized pieces. Cooking seafood properly guarantees a tender texture and prevents any raw flavor.
Chop the veggies: Dice celery, red onion, and bell pepper into small, even pieces. This guarantees every bite has a balanced mix of flavors.
For extra crunch, you can add cucumber or radishes. Pro tip: rinse the red onion under cold water to reduce its sharpness if desired.
Make the dressing: In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, and a pinch of salt and pepper. The lemon juice adds brightness, while the mustard provides depth.
For a lighter option, substitute half the mayo with Greek yogurt.
Combine the ingredients: In a large bowl, gently toss the seafood, chopped veggies, and dressing until well-coated. Be careful not to overmix, as this can break delicate seafood pieces.
The mixture should look creamy but still chunky.
Chill before serving: Cover the salad and refrigerate for at least 30 minutes. This allows the flavors to meld together.
For the best results, let it chill for up to 2 hours. Pro tip: stir the salad gently before serving to redistribute the dressing.
Garnish and serve: Just before serving, sprinkle chopped parsley or dill on top for a fresh, herby finish. Serve with crackers, lettuce wraps, or on a bed of greens.
If the salad seems dry, add a splash of lemon juice or a dollop of mayo to refresh it.
Nutrition
This seafood salad is a nutritious and invigorating dish, packed with essential vitamins and minerals.
Calories: 250
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 150mg
Sodium: 450mg
Total Carbohydrates: 10g
Dietary Fiber: 2g
Sugars: 3g
Protein: 25g
Vitamin D: 4µg
Calcium: 100mg
Iron: 2mg
Potassium: 300mg
Chef Tips
For the best seafood salad, I always recommend using the freshest ingredients you can find—it makes all the difference in flavor and texture.
Rinse cooked seafood in cold water to remove any brine or excess salt.
Chop ingredients evenly for a balanced bite.
Let the salad chill for at least an hour to let flavors meld.
Add fresh herbs just before serving for brightness.
Adjust seasoning to taste.
