shrimp and crab salad recipe

Written ByJenny Smyth Posted on
shrimp and crab salad recipe
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The Best shrimp and crab salad recipe

I’ve been making this shrimp and crab salad recipe for years, and it’s always a hit with my family. It’s a classic dish that originated in the coastal regions of the United States, where fresh seafood is plentiful.

The combination of succulent shrimp, sweet crab, and crunchy vegetables is a match made in heaven. I love how easy it is to prepare, and the fact that it can be served as a main course or a side dish makes it perfect for any occasion.

Whether I’m hosting a dinner party or just need a quick and healthy meal for my family, this recipe never fails to impress. One of the best things about this dish is that it’s incredibly versatile – you can serve it on its own or add some crusty bread or crackers for a satisfying snack.

And let’s not forget the health benefits: shrimp is low in calories and rich in protein, while crab provides a boost of omega-3 fatty acids. This salad is also an excellent way to get your kids to eat more seafood, which is essential for brain development and overall health.

Plus, it’s so easy to make ahead of time – just mix all the ingredients together and refrigerate until ready to serve. This recipe has been passed down through generations of my family, and I’m thrilled to share it with you today.

With its bright flavors and satisfying texture, this shrimp and crab salad is sure to become a staple in your household too.

Shrimp and Crab Salad

Shrimp and Crab Salad

4.6 from 1537 votes

A refreshing and elegant salad featuring succulent shrimp and sweet crab meat, tossed with crisp vegetables and a creamy dressing. Perfect as a light lunch or a starter for a special dinner.

Prep Time20 mins
Cook Time5 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salad

1 pound large shrimp, peeled and deveined
8 ounces lump crab meat, picked over for shells
1/2 cup diced celery
1/4 cup finely chopped red onion
2 tablespoons chopped fresh dill
1 tablespoon capers, drained

For the Dressing

1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
Salt and black pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the shrimp and cook for 2 to 3 minutes until they turn pink and opaque, then immediately drain and transfer to a bowl of ice water to stop the cooking process.
3Once the shrimp are cool, drain them well and pat dry with paper towels.
4Cut each shrimp into bite-sized pieces and place them in a large mixing bowl.
5Add the lump crab meat, diced celery, chopped red onion, fresh dill, and capers to the bowl with the shrimp.
6Gently toss to combine without breaking up the crab meat too much.
7In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning until smooth.
8Season with salt and black pepper to taste.
9Pour the dressing over the shrimp and crab mixture and fold gently until everything is evenly coated.
10Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
11Serve the salad chilled, either on a bed of lettuce, in avocado halves, or as a filling for sandwiches.
12Garnish with additional fresh dill if desired.

🔧Equipment

Large pot
Colander
Large mixing bowl
Small bowl
Whisk
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 180mg🧂Sodium: 780mg🌾Total Carbs: 6g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 32g

📝Notes

For a lighter version, substitute half the mayonnaise with plain Greek yogurt. You can also add a pinch of cayenne pepper for a subtle kick. Ensure the crab meat is fresh or high-quality canned for the best flavor.

Watch Video Of How Shrimp and Crab Salad Works

This shrimp and crab salad recipe is always a good idea for any occasion because it’s easy to make ahead of time, can be served as a main course or side dish, and offers numerous health benefits due to its high protein content from the shrimp and omega-3 fatty acids from the crab.

My family loves it because it’s so flavorful and versatile – we often serve it with crusty bread or crackers for added satisfaction.

One thing I want to emphasize is that using fresh seafood makes all the difference in this recipe; don’t skimp on quality if you want the best results.

❓ Frequently Asked Questions About Shrimp and Crab Salad

1. What type of seafood should I use in this recipe?

The best type of seafood to use in this recipe is fresh shrimp and real crab meat (not imitation). You can use either white or brown crab meat depending on your preference.

2. Can I make this salad ahead of time?

Yes, you can make this salad ahead of time by mixing all the ingredients together except the avocado and refrigerating until ready to serve.

3. What if I don’t have any fresh dill on hand?

You can substitute chopped parsley or basil for the fresh dill if you don’t have any on hand.

4. How do I store leftover shrimp and crab salad?

You can store leftover shrimp and crab salad in an airtight container in the refrigerator for up to 3 days.

5. Can I reheat this salad?

No, you should not reheat this salad as it will lose its texture and flavor.

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