Description
This Fresh and Flavorful Seafood Salad is a vibrant, light dish perfect for warm days or a refreshing appetizer. Combining cooked shrimp, crab meat, and crunchy vegetables with a creamy lemony dressing, it delivers a delightful balance of textures and tastes in just 40 minutes.
Ingredients
Scale
Seafood
- 1 pound cooked shrimp (peeled and deveined)
- 1 cup crab meat (imitation or real, depending on preference)
Vegetables
- 1 cup celery (diced)
- ½ cup red onion (finely chopped)
- ½ cup cucumber (diced)
Dressing
- 1 tablespoon fresh lemon juice
- ¼ cup mayonnaise
- ¼ cup Greek yogurt (for a lighter dressing option)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- 1 teaspoon fresh parsley (chopped)
Instructions
- Prepare the Seafood: If using frozen shrimp, ensure they are fully thawed and well-drained. Cut larger shrimp into bite-sized pieces to make the salad easy to eat.
- Prep the Crab Meat: If using imitation crab, break it into smaller, manageable pieces for even texture throughout the salad.
- Combine the Vegetables: In a large mixing bowl, add the diced celery, finely chopped red onion, and diced cucumber. These ingredients contribute crunch and fresh flavor to the dish.
- Mix the Dressing: In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice. Season with salt and pepper to balance the creaminess and tanginess.
- Toss Together: Add the prepared shrimp and crab meat to the vegetable mixture. Pour the dressing over everything and gently toss to combine all ingredients evenly without breaking the seafood.
- Chill and Serve: Cover the bowl and refrigerate the seafood salad for at least 30 minutes. This chilling step allows the flavors to meld beautifully, enhancing the overall taste.
- Garnish: Before serving, sprinkle fresh chopped parsley on top for a burst of color and herbal brightness. Adjust seasoning with additional salt or pepper if needed.
Notes
- Use fresh shrimp and crab meat for the best flavor or high-quality frozen seafood that is fully thawed.
- For a lighter dressing, rely more on Greek yogurt and reduce mayonnaise accordingly.
- The salad can be prepared a few hours ahead to let flavors fully develop.
- Feel free to add a small amount of diced avocado or cherry tomatoes for variation.
- Serve chilled, ideally with crackers, on a bed of lettuce, or as a sandwich filling.
