Description

This Fresh and Flavorful Seafood Salad combines tender shrimp, delicate crab meat, and crisp vegetables tossed in a creamy, tangy dressing made with mayonnaise, Greek yogurt, and fresh lemon juice. Perfect for a light lunch or a refreshing appetizer, this chilled salad highlights the natural taste of seafood balanced with crunchy celery, cucumber, and red onion for texture and brightness.

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
1 teaspoon Dijon mustard
Salt and pepper, to taste

Garnish

1 teaspoon fresh parsley (chopped)

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Instructions

Prepare the Seafood: If using frozen shrimp, make sure they are fully thawed and drained of excess moisture. Cut larger shrimp into bite-sized pieces to ensure easy eating and better integration in the salad.
Prepare the Crab Meat: If using imitation crab, break it into small, manageable pieces for even texture and ease of mixing.
Combine the Vegetables: In a large bowl, mix the diced celery, finely chopped red onion, and diced cucumber. These fresh, crunchy vegetables bring brightness and texture to the salad.
Mix the Dressing: In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice. Add salt and pepper to taste. This creamy dressing adds tang and moisture to the salad, balancing the seafood flavor.
Toss Together: Add the prepared shrimp and crab meat to the bowl with the vegetables. Pour the dressing over all ingredients and gently toss until everything is well coated and evenly distributed.
Chill and Serve: Cover the bowl and refrigerate the seafood salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
Garnish and Adjust Seasoning: Before serving, sprinkle chopped fresh parsley on top for color and freshness. Taste and adjust the seasoning as needed with additional salt or pepper.

Notes

For a lighter salad, use all Greek yogurt instead of mayonnaise.
Ensure shrimp and crab are thoroughly drained to avoid a watery salad.
This salad is best served chilled and should be consumed within 2 days for freshness.
Feel free to add a pinch of Old Bay seasoning or hot sauce for a spicier kick.
Gluten-free if using gluten-free mayonnaise and imitation crab.