Preparation Time: 20 minutes
Cooking Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: Approximately 320 kcal per serving
Ingredients
For the Seafood Salad
1 lb (450 g) medium shrimp, peeled and deveined
8 oz (225 g) imitation crab meat or cooked real crab meat, chopped
1 cup cucumber, diced
½ cup celery, finely chopped
¼ cup red onion, finely diced
2 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
½ tsp salt, or to taste
½ tsp black pepper
For the Creamy Dressing
¾ cup mayonnaise
¼ cup sour cream
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp garlic powder
½ tsp onion powder
½ tsp dried dill
¼ tsp paprika
Salt and black pepper, to taste
For Garnishing
Fresh dill sprigs
A little freshly ground black pepper
Lemon wedges (optional)
Instructions
Step 1: Cook the Shrimp
Bring a medium pot of salted water to a gentle boil. Add the peeled and deveined shrimp and cook for approximately 2–3 minutes, depending on their size, until pink, opaque and cooked through.
Drain immediately and transfer the shrimp to a bowl of ice water to stop the cooking process. Once cooled, drain thoroughly and pat dry with paper towels. Chop into bite-sized pieces if desired.
Step 2: Prepare the Crab Meat
If using imitation crab meat, cut it into small chunks or shred it gently with your fingers. If using real crab meat, check carefully for any shell fragments and break it into bite-sized pieces.
Keep the prepared crab refrigerated until needed.
Step 3: Prepare the Vegetables
Wash and dry the cucumber, celery and fresh herbs. Dice the cucumber into small pieces and finely chop the celery and red onion.
Chop the fresh dill and parsley. Pat the cucumber dry if it releases excess moisture to help prevent a watery salad.
Step 4: Make the Creamy Dressing
In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard and fresh lemon juice.
Add garlic powder, onion powder, dried dill, paprika, salt and black pepper. Whisk until the dressing is smooth, creamy and well combined.
Taste the dressing and adjust the lemon juice, salt and pepper to your preference.
Step 5: Combine the Seafood
Add the cooled shrimp and crab meat to the bowl with the dressing. Gently stir with a large spoon or spatula until the seafood is evenly coated.
Avoid mixing too vigorously, especially if using delicate real crab meat.
Step 6: Add the Vegetables and Herbs
Add the diced cucumber, chopped celery, red onion, fresh dill and parsley to the seafood mixture.
Gently fold everything together until the vegetables and herbs are evenly distributed throughout the creamy dressing.
Step 7: Chill the Salad
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to blend.
Keep the salad chilled until ready to serve.
Step 8: Garnish and Serve
Before serving, gently stir the salad and taste once more for seasoning. Transfer it to a serving bowl and garnish with fresh dill sprigs, a sprinkle of black pepper and lemon wedges.
Serve chilled as a refreshing seafood salad.
Cooking Tips
Use fully cooked seafood: Make sure the shrimp is cooked through and cooled before mixing it with the dressing.
Avoid watery salad: Drain the shrimp thoroughly and pat the cucumber dry to keep the dressing thick and creamy.
Use fresh dill: Fresh dill adds a bright, aromatic flavor that pairs beautifully with shrimp and crab.
Choose quality mayonnaise: A good-quality mayonnaise creates a rich, smooth dressing.
Don’t overmix: Fold the seafood gently to maintain its texture.
Chill before serving: Refrigerating the salad helps the flavors blend and improves the overall taste.
Adjust the creaminess: Add a little extra mayonnaise or sour cream if you prefer a richer dressing.
Add lemon gradually: Start with the suggested quantity and adjust according to your taste.
Serving Suggestions
Serve on a bed of crisp lettuce leaves.
Spoon into croissants, sandwich rolls or toasted bread.
Serve with crackers or toasted baguette slices.
Pair with grilled vegetables or a fresh green salad.
Serve alongside baked potatoes or cold pasta for a satisfying meal.
Use as a filling for lettuce wraps for a lighter option.
Nutrition Information
Approximate values per serving, based on 6 servings using imitation crab and regular mayonnaise.
Nutrient
Amount
Calories
320 kcal
Protein
23 g
Carbohydrates
10 g
Fat
21 g
Saturated Fat
4 g
Fiber
1 g
Sugar
3 g
Sodium
850 mg
Nutrition information is estimated and may vary depending on the seafood, mayonnaise and other ingredients used.
Nut Information
Nuts: No nuts are intentionally included in this recipe.
Nut-free option: The recipe can be prepared without nuts, but check all ingredient labels for potential nut cross-contact, especially mayonnaise, mustard and imitation crab.
Contains: Shellfish (shrimp and potentially crab), and dairy (sour cream).
Other allergens: Imitation crab may contain fish, wheat, soy or egg, depending on the brand.
Dairy-free option: Replace sour cream with a suitable dairy-free alternative.
If preparing for someone with a serious allergy, use ingredients verified as safe for their specific needs and prevent cross-contact during preparation.
Storage Instructions
Refrigerator: Store in an airtight container at 40°F (4°C) or colder and consume within 1–2 days for best quality.
Do not leave out: Keep the salad refrigerated and do not leave it at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
Freezing: Freezing is not recommended because the mayonnaise dressing and vegetables can separate or lose their texture.
Serving: Serve chilled and return leftovers to the refrigerator promptly.
Frequently Asked Questions
1. Can I use frozen shrimp for this recipe?
Yes. Thaw frozen shrimp completely in the refrigerator or under cold running water before cooking. Drain and cool thoroughly before adding to the salad.
2. Can I use real crab meat instead of imitation crab?
Absolutely. Real crab meat provides a naturally sweet seafood flavor and works beautifully in this salad. Make sure it is fully cooked and free of shell fragments.
3. Can I make this seafood salad ahead of time?
Yes. You can prepare the seafood and dressing in advance and refrigerate them separately. Combine with the vegetables a few hours before serving for the freshest texture.
4. How can I make this salad healthier?
You can replace some or all of the mayonnaise with plain Greek yogurt, use reduced-fat sour cream and increase the cucumber and celery for additional freshness and crunch.
5. What can I use instead of dill?
Fresh parsley, chives or a little fresh tarragon can be used instead. Dill is especially complementary to seafood, but these alternatives also provide delicious flavor.
Conclusion
This Creamy Shrimp and Crab Seafood Salad is a refreshing, flavorful dish that combines tender shrimp, sweet crab meat, crisp vegetables and a rich, tangy dill dressing. It’s easy to prepare, requires simple ingredients and is perfect for lunch, summer gatherings, potlucks or a light family dinner. Serve it chilled with fresh herbs and lemon for a delicious seafood meal.