SEAFOOD SALAD

This refreshing seafood salad combines imitation crab meat and tender shrimp in a luscious dill-infused dressing, accompanied by fresh, crisp vegetables. This dish is not only a delight for the palate but also an easy, high-protein lunch option that you can whip up in just a few minutes. Whether you’re preparing a quick meal for yourself or entertaining guests, this seafood salad is sure to impress.

Ingredients

• 8 ounces imitation crab meat (either flaked style or stick format, sliced into bite-sized pieces)
• 8 ounces raw shrimp (I recommend using shrimp in the 51-60 count range for optimal texture)
• 1 lemon (cut into wedges)
• ½ cup celery (finely diced for crunch)
• 3 tablespoons red onion (minced for a burst of flavor)
• ½ teaspoon Old Bay seasoning (for that classic seafood taste)
• 2 teaspoons lemon juice (freshly squeezed for brightness)
• Salt and pepper (to taste)
• ½ cup mayonnaise (or Greek yogurt for a healthier twist)
• 1½ tablespoons fresh dill (chopped, with extra for garnishing)

Preparation Steps

1. Boil the Water

Begin by filling a pot with water and adding a generous pinch of salt. Bring the water to a rolling boil. To infuse the water with a zesty flavor, add the quartered lemon into the boiling water.

2. Cook the Shrimp

Once the water reaches a full boil, add the raw shrimp. Allow them to cook for about 1 to 2 minutes, or until they turn a vibrant pink and become opaque. This short cooking time is key to maintaining the shrimp’s tenderness.

3. Chill the Shrimp

To stop the cooking process and preserve the shrimp’s texture, immediately transfer them to a bowl filled with ice water. This quick cooling method locks in flavor and prevents overcooking.

4. Drain and Dry

After the shrimp have cooled completely, drain them well and gently pat them dry using paper towels. This step helps prevent excess moisture in the salad.

5. Combine Ingredients

In a large mixing bowl, combine the chilled shrimp, imitation crab meat, diced celery, minced red onion, Old Bay seasoning, freshly squeezed lemon juice, salt, pepper, mayonnaise, and chopped fresh dill. Toss all the ingredients gently, ensuring everything is well-coated in the creamy dressing.

6. Garnish and Serve

For an elegant touch, garnish your seafood salad with additional fresh dill before serving. Enjoy immediately or, if you prefer, cover the bowl and refrigerate for up to two days. The flavors meld beautifully, making it an excellent make-ahead option!

Tips for Perfecting Your Seafood Salad

• Imitation Crab Choices: I recommend using flaked imitation crab, as it’s already in convenient bite-sized pieces. If you prefer, you can opt for the stick-style imitation crab and slice it to your liking.
• Fresh Dill Matters: Fresh dill elevates the dish with its robust flavor. If you must use dried dill, substitute ½ teaspoon of dried for every tablespoon of fresh.
• Mayonnaise Variations: For a lighter option, you can use low-fat mayonnaise or Greek yogurt.
• Shrimp Size: Aim for small, salad-sized shrimp (51-60 count per pound) for the best eating experience. Raw shrimp provide the most flavor, though pre-cooked shrimp can be used in a pinch.
• Onion Choices: Finely chop the red onion to avoid overpowering bites, or use sliced green onions for a milder flavor.
• Storage: This seafood salad can be kept in the fridge for up to two days, but be sure to store it in an airtight container to maintain freshness.
• Seafood Variations: Feel free to mix and match your seafood selections! Just ensure the total seafood weight remains at one pound. Options like bay scallops or diced lobster meat are delightful additions.

Serving Suggestions

This seafood salad is incredibly versatile and can be served in various creative ways:

• Lettuce Cups: Serve your salad in butter lettuce leaves for a light and fresh presentation.
• Crackers: Pair it with buttery crackers for a crunchy complement.
• Sandwiches: Spoon the seafood salad onto a toasted, buttered roll topped with fresh green leaf lettuce.
• Avocado: Fill avocado halves with the seafood mix for a nutritious twist.
• Pasta Salad: Mix in 8 ounces of cooked short pasta to create a hearty pasta salad.
• Cucumber Bites: Spoon the salad onto cucumber slices for an easy and elegant party snack.
• Puff Pastry: Use cooked puff pastry shells to hold the salad for a sophisticated appetizer.
• Stuffed Tomatoes: Hollow out fresh tomatoes and fill them with your delicious seafood salad.

SEAFOOD SALAD

This seafood salad features a delightful combination of imitation crab and shrimp, all enveloped in a creamy dill dressing with fresh veggies. It’s a quick and healthy option for lunch, perfect for busy days!

Time

• Prep Time: 10 minutes
• Cook Time: 3 minutes
• Total Time: 13 minutes

Course

• Type: Salad
• Cuisine: American
• Serves: 4

Ingredients

• 8 ounces imitation crab meat (flaked or sliced from sticks)
• 8 ounces raw shrimp (I recommend 51-60 count)
• 1 lemon (quartered)
• ½ cup celery (finely diced)
• 3 tablespoons red onion (minced)
• ½ teaspoon Old Bay seasoning
• 2 teaspoons lemon juice
• Salt and pepper (to taste)
• ½ cup mayonnaise
• 1½ tablespoons fresh dill (chopped, with extra for garnish)

Instructions

1. In a pot, bring salted water to a boil, adding the quartered lemon.
2. Add the shrimp and cook for 1-2 minutes until pink and opaque. Transfer the shrimp to a bowl of ice water to cool.
3. Drain the shrimp and pat them dry.
4. In a bowl, combine shrimp, imitation crab, celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise, and dill. Toss gently to coat everything.
5. Garnish with more fresh dill and serve immediately, or refrigerate for up to 2 days.

Nutrition Facts (Per Serving)

• Calories: 317 kcal
• Carbohydrates: 14 g
• Protein: 15 g
• Fat: 18 g
• Saturated Fat: 3 g
• Cholesterol: 160 mg
• Sodium: 648 mg
• Potassium: 126 mg
• Fiber: 1 g
• Sugar: 3 g
• Vitamin A: 75 IU
• Vitamin C: 18.6 mg
• Calcium: 94 mg
• Iron: 1.5 mg