Creamy Seafood Salad
This creamy seafood salad combines seafood, crunchy vegetables, and a flavorful dressing. It can be served as a light meal, sandwich filling, or side dish.
Ingredients (4–6 Servings)
For the Salad
300 g (10 oz) cooked shrimp, peeled and chopped
250 g (8 oz) cooked crab meat or imitation crab, chopped
2 celery stalks, finely diced
¼ cup red onion, finely diced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill (optional)
1 cup cucumber, diced
For the Creamy Dressing
½ cup mayonnaise
¼ cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon paprika
Salt to taste
Instructions
Step 1: Prepare the Seafood
1. If using cooked shrimp, chop into bite-sized pieces.
2. Check crab meat carefully for any shell fragments.
3. Place the seafood in a large mixing bowl.
Step 2: Prepare the Vegetables
1. Dice the celery, cucumber, and red onion.
2. Chop the parsley and dill.
3. Add all vegetables and herbs to the seafood.
Step 3: Make the Dressing
1. In a separate bowl, combine mayonnaise and Greek yogurt.
2. Add lemon juice, Dijon mustard, garlic powder, paprika, salt, and pepper.
3. Whisk until smooth and creamy.
Step 4: Combine
1. Pour the dressing over the seafood mixture.
2. Gently fold everything together until evenly coated.
3. Taste and adjust seasoning if needed.
Step 5: Chill
1. Cover the bowl.
2. Refrigerate for at least 30 minutes before serving.
3. Chilling allows the flavors to blend and improves texture.
Serving Ideas
Serve on a bed of lettuce.
Fill a sandwich or wrap.
Spoon into avocado halves.
Serve with whole-grain crackers.
Use as a topping for mixed greens.
Optional Add-Ins
Diced avocado
Sweet corn
Chopped hard-boiled eggs
Capers
Pickles
A dash of hot sauce
Storage
Store in an airtight container in the refrigerator.
Best consumed within 1–2 days.
Do not leave seafood salad at room temperature for more than 2 hours.
Approximate Nutrition (per serving, 6 servings)
Calories: 220–280
Protein: 18–22 g
Carbohydrates: 3–6 g
Fat: 15–20 g
This recipe is rich, creamy, and refreshing, with the seafood providing most of the protein while the vegetables add crunch and freshness.