Seafood Salad Recipe: Best Seafood Mix + Creamy Dressing Tips (Deli-Style at Home)
A creamy seafood salad made with shrimp and crab, a lemon-Dijon-Old Bay dressing, and a short chill for better flavor and texture.
Ingredients
- 12 oz cooked small shrimp chopped if large
- 8 oz imitation crab or lump crab meat gently chunked
- 1/2 cup celery finely diced
- 2 tbsp red onion finely diced
- 1/2 cup mayonnaise
- 2 to 4 tbsp sour cream
- 1 tbsp lemon juice plus more to taste
- 1 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- 1/4 tsp black pepper or to taste
- salt to taste
Optional add-ins
- 1 to 2 tbsp finely chopped pickles or relish
- 1 tsp capers
- 1/2 tsp lemon zest
- 1 tbsp fresh dill chopped
- pinch cayenne pepper
- pinch sugar only if needed to balance excess acidity
- pinch celery seed
Instructions
- Dice the celery and onion finely, chop the shrimp if the pieces are large, and gently chunk the crab so it keeps some texture.
- Pat the seafood dry well with paper towels before mixing so the dressing does not turn watery.
- In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay, and black pepper until smooth.
- Taste the dressing and adjust with a little more lemon juice or seasoning only if needed.
- Add the shrimp, crab, celery, and onion to the bowl and fold gently until evenly coated.
- If the salad feels too thick, loosen it with another spoonful of sour cream or a small amount of lemon juice rather than water.
- Cover and chill for at least 30 to 60 minutes so the flavor comes together and the texture firms up.
- Taste again before serving, then adjust salt and lemon as needed.
- Serve on crackers, in lettuce cups, over greens, or in a toasted roll.
Notes
- Dry seafood well before mixing.
- Salt at the end to avoid excess moisture.
- Start light on lemon juice and adjust later.
- Fold gently to keep the seafood tender.
- Chill before serving for the best texture and flavor.
- Refrigerate leftovers for 2 to 3 days.
