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Quick and Creamy Seafood Salad with Imitation Crab

A heaping spoonful of creamy seafood salad featuring chunks of seafood, red onion, and celery.
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Make a homemade seafood salad that tastes better than store-bought versions. This recipe uses imitation crab and shrimp for a quick, creamy, and refreshing meal perfect for lunch or summer gatherings.

Ingredients

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  • 1 pound imitation crab meat, flaked
  • 1 pound cooked shrimp, peeled and deveined, chopped
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Old Bay seasoning
  • Salt and black pepper to taste

Instructions

  1. Prepare the seafood: If using frozen imitation crab, thaw it completely and gently flake it into bite-sized pieces. Chop the cooked shrimp into pieces similar in size to the crab.
  2. Combine vegetables: In a medium bowl, mix the chopped celery and red onion.
  3. Make the dressing: In a separate small bowl, whisk together the mayonnaise, sweet pickle relish, lemon juice, Dijon mustard, and Old Bay seasoning until smooth.
  4. Mix the salad: Add the flaked imitation crab and chopped shrimp to the bowl with the vegetables. Pour the dressing over the seafood mixture.
  5. Combine gently: Fold all ingredients together until everything is evenly coated. Avoid overmixing to keep the texture light.
  6. Season: Taste the salad and add salt and pepper as needed.
  7. Chill: Cover the bowl and refrigerate the seafood salad for at least 30 minutes before serving. This allows the flavors to blend.

Notes

  • Serve this seafood salad cold on toasted bread for a sandwich filling, over lettuce for a light lunch, or with crackers as an appetizer.
  • For a brighter flavor, substitute half of the mayonnaise with plain Greek yogurt.
  • If you want a spicier kick, add a dash of hot sauce to the dressing mixture.

Nutrition

Find it online: https://kitchenslang.com/easy-creamy-seafood-salad-recipe/