Description
This Fresh and Flavorful Seafood Salad combines tender shrimp and crab meat with crisp vegetables and a creamy, tangy dressing made from mayonnaise, Greek yogurt, and Dijon mustard. Perfectly chilled to meld flavors, it makes a light, refreshing meal or appetizer that’s easy to prepare in just 40 minutes.
Ingredients
Scale
Seafood
- 1 pound cooked shrimp (peeled and deveined)
- 1 cup crab meat (imitation or real)
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)
Instructions
- Prepare the Seafood: If using frozen shrimp, ensure they are fully thawed and drained. Cut the shrimp into bite-sized pieces if they are large to allow easy mixing and eating.
- Prepare the Crab Meat: For imitation crab, break it into small, manageable pieces to evenly distribute throughout the salad.
- Combine the Vegetables: In a large mixing bowl, combine the diced celery, finely chopped red onion, and diced cucumber. These fresh vegetables add essential crunch and freshness to the salad.
- Mix the Dressing: In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, and fresh lemon juice. Season with salt and pepper to taste. This creamy and tangy dressing will complement the seafood and vegetables perfectly.
- Toss Together: Add the shrimp and crab meat to the vegetable mixture. Pour the prepared dressing over the entire mixture and gently toss to coat everything evenly without breaking up the ingredients.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and the salad chill thoroughly.
- Garnish and Adjust: Before serving, sprinkle the chopped fresh parsley on top for a burst of color and added flavor. Taste and adjust the seasoning with extra salt or pepper if needed.
Notes
- Use real crab meat for a richer seafood flavor, or imitation crab for a budget-friendly option.
- Greek yogurt can replace some or all mayonnaise for a lighter, tangier dressing.
- For added zest, consider adding a pinch of Old Bay seasoning or a dash of hot sauce to the dressing.
- This salad can be made up to one day in advance and kept refrigerated for convenience.
- Serve chilled as a light lunch, picnic dish, or appetizer.
