...
Go Back
Close-up of a vibrant seafood pasta salad with cavatappi, lobster, crab, dill, and lemon in a dark bowl on a wooden surface.

Easy Creamy Seafood Salad

This quick and easy creamy seafood salad combines tender shrimp, imitation crab, crunchy veggies, and a tangy dill mayo dressing. It’s the perfect refreshing dish for lunch, picnics, or light dinners.
Print Recipe Pin Recipe
Course: Main, Salad, Side
Cuisine: American, Seafood
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz imitation crab meat, flaked or sliced
  • 8 oz raw shrimp, peeled and deveined (51-60 count recommended)
  • 1 lemon, quartered
  • 1/2 cup celery, finely diced
  • 3 tbsp red onion, minced
  • 1/2 tsp Old Bay seasoning
  • 2 tsp lemon juice (fresh)
  • salt and black pepper, to taste
  • 1/2 cup mayonnaise
  • 1 1/2 tbsp fresh dill, chopped (plus more for garnish)

Equipment

  • Large mixing bowl
  • Medium saucepan
  • cutting board and sharp knife
  • colander or slotted spoon
  • Measuring Cups and Spoons

Method
 

  1. Bring a medium pot of salted water to a boil. Add the lemon quarters to the water for flavor.
  2. Add the shrimp to boiling water. Cook for 1–2 minutes, until pink and opaque. Do not overcook.
  3. Immediately transfer shrimp to an ice bath to stop cooking. Once cooled, drain and pat dry thoroughly with paper towels.
  4. Finely dice celery and red onion. Slice imitation crab into bite-sized pieces if needed.
  5. In a large bowl, combine shrimp, imitation crab, celery, and red onion.
  6. Add mayonnaise, lemon juice, Old Bay seasoning, dill, salt, and pepper. Gently stir to coat all ingredients evenly.
  7. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  8. Before serving, stir gently again and garnish with more fresh dill if desired.

Notes

You can substitute real lump crab or canned crab (well-drained) for imitation crab. For lighter dressing, swap half the mayo for Greek yogurt. Make it spicy with cayenne, hot sauce, or jalapeños. Avoid freezing the salad — best enjoyed fresh or within 2-3 days refrigerated.