crab and shrimp salad recipe

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

I’ve been making crab and shrimp salad for years, and it’s always a hit with my family. The recipe is simple yet elegant, perfect for a quick lunch or a special occasion.

I love that it’s so easy to customize with your favorite ingredients, from diced veggies to a squeeze of fresh lemon juice. My kids adore the combination of sweet crab and succulent shrimp, and I appreciate how healthy it is – packed with protein and omega-3s from the seafood.

Plus, it’s a great way to get in some extra veggies with the added greens and herbs. The best part?

It’s ready in under 30 minutes, making it a perfect choice for busy weeknights or last-minute dinner parties. I’ve served it at family gatherings, potlucks, and even as a light meal after a workout – everyone loves it!

The flavors are so bright and fresh, it’s like a taste of summer in the middle of winter. My mom used to make this salad all the time when I was growing up, and now I’ve passed it down to my own kids.

It’s become a staple in our household, and I know yours will love it just as much.

Crab and Shrimp Salad

4.7 from 768 votes

A light and refreshing seafood salad featuring sweet crab meat and succulent shrimp. Tossed with crisp vegetables and a creamy lemon dressing, this dish is perfect for a summer lunch or a starter.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Salad

1 pound cooked lump crab meat, picked over for shells
1/2 pound cooked shrimp, peeled and deveined
1/2 cup celery, finely diced
1/4 cup red onion, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped

For the Dressing

1/3 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy.
2Set the dressing aside.
3In a large mixing bowl, combine the lump crab meat, cooked shrimp, diced celery, minced red onion, chopped parsley, and chopped dill.
4Gently toss the ingredients to distribute them evenly.
5Pour the prepared dressing over the seafood mixture and fold gently with a spatula until everything is well coated.
6Be careful not to break up the crab meat too much.
7Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
8Serve chilled on a bed of lettuce or as a sandwich filling.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 150mg🧂Sodium: 800mg🌾Total Carbs: 6g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 24g

📝Notes

For a lighter version, substitute half the mayonnaise with Greek yogurt. Adjust lemon juice and salt to taste.

Watch Video Of How Crab and Shrimp Salad Works

This crab and shrimp salad is always a good idea – whether you’re looking for a quick lunch or a show-stopping side dish for your next dinner party.

You can serve it chilled or at room temperature, garnished with fresh herbs and lemon wedges on the side.

If you’re planning ahead, consider making individual portions in small containers for easy reheating later – just microwave until warmed through.

❓ Frequently Asked Questions About Crab and Shrimp Salad

Q1: What type of crab is best for this recipe?

I prefer using jumbo lump crab meat for this salad, but you can also use lump or flaked crab meat if that’s what you have on hand. Just be sure to check the label for any added preservatives or fillers.

Q2: Can I substitute the shrimp for chicken or tofu?

While you can definitely use chicken or tofu as a protein substitute, keep in mind that the flavor profile will change significantly. If you choose to use chicken, be sure to cook it until it’s fully opaque before adding it to the salad.

Q3: How do I store leftover crab and shrimp salad?

Make sure to store any leftovers in an airtight container in the refrigerator within two hours of preparing the salad. You can also freeze it for up to three months – just thaw overnight in the fridge before serving.

Q4: Can I add other ingredients like chopped bell peppers or carrots?

Sure thing! Feel free to get creative with your favorite veggies – just be sure they’re finely chopped so they distribute evenly throughout the salad.

Q5: Is this recipe gluten-free?

This recipe is naturally gluten-free, but always double-check your ingredients (like the mayonnaise or seasonings) to ensure they don’t contain gluten.

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