Ingredients
- 8 ounces imitation crab meat, flaked or sliced
- 8 ounces raw shrimp, peeled and deveined
- 1 lemon, quartered
- ½ cup celery, finely diced
- 3 tablespoons red onion, minced
- ½ teaspoon Old Bay seasoning
- 2 teaspoons fresh lemon juice
- Salt and black pepper, to taste
- ½ cup mayonnaise
- 1½ tablespoons fresh dill, chopped (plus extra for garnish)
Instructions
Step 1: Cook the Shrimp
- Bring a pot of salted water to a boil and add the quartered lemon for extra flavor.
- Add the shrimp and cook for 1–2 minutes, until pink and opaque.
- Transfer the shrimp to a bowl of ice water to stop cooking, then drain and pat dry.
Step 2: Combine the Salad
- In a large bowl, mix together:
- Cooked shrimp (chopped, if preferred)
- Flaked imitation crab
- Celery
- Red onion
- Old Bay seasoning
- Lemon juice
- Salt and black pepper
- Mayonnaise
- Fresh dill
- Toss gently until everything is evenly coated.
Step 3: Chill & Serve
- Garnish with extra fresh dill.
- Serve immediately, or cover and refrigerate for up to 2 days to enhance the flavors.
Notes
- Spicy Version: Add hot sauce or a pinch of cayenne pepper.
- Dairy-Free Option: Use dairy-free mayo.
- Low-Carb Alternative: Serve in lettuce wraps instead of bread.
- Extra Crunch: Add diced cucumber or bell peppers.
- Luxe Upgrade: Swap imitation crab for real lump crab meat.
- Prep Time: 15 minutes
- Category: Salads Seafood
- Method: No-Cook
- Cuisine: American
