Delicious Seafood Salad Recipes

This seafood Salad may be a mixture of imitation crab and shrimp in dill dressed cream with fresh vegetables. a simple high-protein lunch option that only takes a couple of minutes to form . i really like the seafood salad which is sweet , and it's actually very easy to form at home! I wont to stop by the Deli grocery to vote for a few , but now I'm just fixing a batch during a minute whenever the will strikes.

Delicious Seafood Salad Recipes
Delicious Seafood Salad Recipes

The base of this salad is shrimp and imitation of crab meat. The seafood is combined with celery, shallots, fresh dill, Old Bay seasonings, juice and mayonnaise. Everything will throw together to form a really creamy and flavorful salad.

Seafood Salad is usually made with imitation crabs, because it's cheap, available all year round, and may be found in almost every grocery . The imitation crab is formed from mild white fish, usually Alaska Pollock, which is mixed with other ingredients to make a product that appears and tastes almost like real crabs. you'll use real crabs in your seafood salad if you wish , but it's definitely easier to travel with imitation crabs.

Delicious Seafood Salad Recipes


  • 8 ounces imitation crab meat flaked style or sticks cut into slices
  • 8 ounces raw shrimp I use 51-60 count for this recipe
  • 1 lemon quartered
  • 1/2 cup celery finely diced
  • 3 tablespoons red onion minced
  • 1/2 teaspoon Old Bay seasoning
  • 2 teaspoons lemon juice
  • salt and pepper to taste
  • 1/2 cup mayonnaise
  • 1 1/2 tablespoons fresh dill chopped, plus more for garnish


  1. Bring a pot of salted water to a boil. Add the quartered lemon.
  2. Add the shrimp to the pot and cook for 1-2 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.
  3. Drain the shrimp then pat dry.
  4. Place the shrimp, imitation crab, celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise and dill in a bowl. Toss gently to coat.
  5. Garnish with additional fresh dill and serve, or cover and refrigerate for up to 2 days.

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