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Shrimp Crab Salad

Shrimp Crab Salad

This shrimp crab salad delivers restaurant-quality flavor without the fuss or expense. It's light yet satisfying, fancy enough for special occasions, and simple enough for a Tuesday lunch. The creamy dressing, sweet chunks of crab, and plump shrimp create something magical that brings people together.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings servings
Course: Appetizer
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 pound cooked shrimp, peeled and deveined
  • 8 ounces lump crab meat
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 stalks celery, finely diced
  • 2 tablespoons red onion, minced
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Old Bay seasoning (optional)

Method
 

  1. Chop the cooked shrimp into bite-sized pieces and place in a large mixing bowl.
  2. Pick through the crab meat to remove any shell fragments and add to the bowl with the shrimp.
  3. In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, and Dijon mustard.
  4. Add the diced celery, minced red onion, and chopped dill to the seafood and toss gently.
  5. Pour the dressing over the seafood mixture and fold everything together carefully.
  6. Season with salt, pepper, and Old Bay if using. Adjust seasonings as needed.
  7. Cover and refrigerate for at least 30 minutes before serving.

Notes

Always pat your seafood dry before mixing to avoid a watery salad. Use fresh lemon juice for the best flavor. Store in an airtight container in the refrigerator for up to two days.