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Seafood Salad

This seafood salad recipe combines juicy shrimp, crabmeat, celery, red onion, mayo, and dill to make a refreshing chilled salad for a hot day. Delicious served on buns or on shredded lettuce.

Ingredients

    • 1 pound lump crab or imitation crabmeat
    • 1 pound uncooked shrimp, peeled and deveined
    • 6 teaspoons lemon juice, divided
    • 1 cup minced celery
    • 1 cup mayonnaise (such as Hellmann's)
    • �� cup minced red onion
    • 1 tablespoon minced red onion
    • 3 tablespoons minced fresh dill
    • 1 tablespoon seafood seasoning (such as Old Bay)
    • salt and freshly ground black pepper to taste

Directions

  1. Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
  2. Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
  3. Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
  4. Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.