Description
Make a simple, creamy seafood salad using imitation crab and cooked shrimp. This recipe is fast to prepare and works well for sandwiches or serving over lettuce.
Ingredients
Scale
- 12 oz imitation crab meat (surimi), shredded
- 8 oz cooked small shrimp, peeled and deveined
- 1/2 cup mayonnaise
- 2 tablespoons celery, finely chopped
- 1 tablespoon red onion, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Place the shredded imitation crab and the cooked shrimp into a medium bowl.
- In a separate small bowl, whisk together the mayonnaise, celery, red onion, lemon juice, Dijon mustard, Old Bay seasoning, black pepper, and salt until combined.
- Pour the dressing mixture over the seafood.
- Gently fold all ingredients together until the seafood is evenly coated. Do not overmix.
- Cover the bowl and chill in the refrigerator for at least 15 minutes before serving to allow flavors to blend.
- Serve cold on lettuce, bread, or crackers.
Notes
- You can substitute fresh or frozen (thawed) cooked shrimp for convenience.
- For a brighter flavor, add 1 tablespoon of fresh chopped dill or parsley.
- If you prefer a tangier salad, increase the lemon juice by one teaspoon.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 4
- Sodium: 750
- Fat: 15
- Saturated Fat: 2.5
- Unsaturated Fat: 12.5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 0.5
- Protein: 28
- Cholesterol: 150