There’s something about summer that brings back memories of seaside getaways, the salty air mingling with the scent of sunscreen, and the thrill of a freshly caught meal enjoyed on the beach. One of my most cherished memories is from a family vacation to the Chesapeake Bay, where seafood is more than just a meal—it’s a way of life. My husband and I took our kids on a boat tour, and I remember the captain, a weathered fisherman with stories etched into his smile, pulling up nets brimming with crabs and shrimp. The kids were mesmerized, watching as the day’s catch came in, glistening in the sun, promising the freshest dinner we could imagine.
That evening, we gathered in the small kitchen of our rental cottage, and I whipped up a seafood salad with what we had just brought in. The kids helped as best they could, little hands learning the art of peeling shrimp and flaking crab meat. There was laughter, a bit of mess, and the warm glow of a perfect summer day spent together. As we sat around the table, the tangy citrus from the lemon wedges and the distinctive blend of Old Bay seasoning combined to create a dish that was light, refreshing, and bursting with the flavors of the sea.
This Creamy Seafood Salad is a tribute to that perfect day. It’s a recipe I’ve revisited countless times since, each bite taking me back to that sun-drenched kitchen. Over the years, I’ve made little tweaks here and there, like adding a bit of dill for that fresh, herby note and using imitation crab when fresh isn’t on hand—after all, convenience is key when you’re not on the coast. But the heart of the recipe remains the same: a celebration of the sea, simple ingredients coming together to create something truly special.
Whether you’re looking for a quick dish to impress at a summer gathering or simply want to bring a taste of the ocean to your table, this salad is a go-to. It’s perfect as a light lunch, a side dish, or even as a filling for a seafood sandwich. Just like that unforgettable family trip, this salad brings joy with every bite, making it a must-try for anyone who loves the taste of summer.
Preparing Creamy Seafood Salad
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Ingredients
- 8 ounces imitation crab meat (flaked or sliced sticks)
- 8 ounces raw shrimp (51-60 count)
- 1 lemon (cut into wedges)
- 1/2 cup finely diced celery
- 3 tablespoons minced red onion
- 1/2 teaspoon Old Bay seasoning
- 2 teaspoons lemon juice
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 1/2 tablespoons chopped fresh dill (plus extra for garnish)
Directions
- Fill a large pot with water and add a generous amount of salt. Bring it to a vigorous boil, then add the lemon wedges.
- Carefully place the shrimp into the boiling water and cook for 1-2 minutes, just until they become pink and firm.
- Quickly transfer the cooked shrimp to a bowl filled with ice water to stop the cooking process.
- Once the shrimp are fully chilled, drain them well and pat dry with paper towels.
- In a large mixing bowl, combine the shrimp, imitation crab meat, diced celery, minced red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise, and chopped dill.
- Gently fold the ingredients together until everything is evenly coated with the dressing.
- For an extra touch of flavor, garnish with additional fresh dill. Serve the salad right away, or store it in the refrigerator for up to 2 days before serving.
Storing Suggestion
Store the seafood salad in an airtight container in the refrigerator for up to 2 days. To maintain its freshness, avoid leaving the salad at room temperature for extended periods.
Cooking Tips
For added flavor, consider using fresh shrimp instead of pre-cooked ones. Also, adjust the amount of lemon juice and Old Bay seasoning to suit your taste preferences. Chilling the salad before serving allows the flavors to meld together more harmoniously.
Serving Suggestions
This seafood salad pairs beautifully with crispy lettuce leaves or as a filling in a sandwich. Serve it alongside a chilled glass of white wine for a refreshing meal, or add it to a bed of mixed greens for a light and satisfying lunch.
Ingredient Substitutions
If imitation crab meat is unavailable, you can substitute it with cooked, flaked white fish such as cod or pollock. For a lighter version, substitute half the mayonnaise with Greek yogurt.
Seasonal Variations
In the summer, add diced cucumber or cherry tomatoes for a refreshing twist. In the winter, consider incorporating roasted red peppers or a dash of smoked paprika for a warmer flavor profile.
Allergen Information
This recipe contains shellfish and eggs, common allergens. For those with shellfish allergies, substitute the shrimp and crab meat with a plant-based seafood alternative. For an egg-free version, use a vegan mayonnaise.
FAQ:
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just be sure to thaw them completely before cooking to ensure even cooking.
How long can I store the seafood salad?
The seafood salad can be stored in an airtight container in the refrigerator for up to 2 days.
Can I use fresh crab meat instead of imitation?
Absolutely! Fresh crab meat can be used instead of imitation crab, which will add a richer flavor to the salad.
What can I serve with this seafood salad?
This salad pairs well with crusty bread, crackers, or even as a topping for a baked potato.
Is it possible to make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just be sure to keep it chilled until you’re ready to serve.
Can I add other vegetables to the salad?
Yes, feel free to add other vegetables like bell peppers, cucumbers, or avocados for extra texture and flavor.
Creamy Seafood Salad
Ingredients
- 8 ounces imitation crab meat flaked or sliced sticks
- 8 ounces raw shrimp 51-60 count
- 1 lemon cut into wedges
- 1/2 cup finely diced celery
- 3 tablespoons minced red onion
- 1/2 teaspoon Old Bay seasoning
- 2 teaspoons lemon juice
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 1/2 tablespoons chopped fresh dill plus extra for garnish
Instructions
- Start by bringing a pot of salted water to a rolling boil. Add the lemon wedges to the pot.
- Next, add the shrimp to the boiling water and cook for 1-2 minutes until they turn pink and opaque. Transfer the shrimp immediately to a bowl of ice water to halt the cooking.
- After chilling, drain the shrimp and pat them dry with paper towels.
- In a large bowl, combine the shrimp, imitation crab meat, celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise, and dill. Toss everything gently until well mixed.
- Garnish with extra dill if desired and either serve immediately or refrigerate for up to 2 days.
