Seafood Salad Recipe
Introduction
This refreshing seafood salad is a delightful blend of tender cooked seafood and a creamy, tangy dressing. Perfect for a light lunch or a flavorful appetizer, it’s easy to prepare and sure to impress with its fresh ingredients and balanced seasoning.
Ingredients
- 1 lb (450 g) cooked mixed seafood (imitation crab, shrimp, or a blend), chopped
- ½ cup mayonnaise
- 2 tablespoons sour cream (optional, for extra creaminess)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon Old Bay seasoning (or seafood seasoning of choice)
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ cup celery (finely diced)
- ¼ cup red onion (finely diced)
- 1 tablespoon fresh parsley or dill (chopped)
Instructions
- Step 1: Prepare the seafood by ensuring shrimp are fully cooked, peeled, deveined, and chopped into bite-size pieces. Pat all seafood dry with paper towels to remove excess moisture.
- Step 2: In a large bowl, whisk together mayonnaise, sour cream (if using), fresh lemon juice, Dijon mustard, Old Bay seasoning, salt, and black pepper until smooth.
- Step 3: Add chopped seafood, celery, red onion, and fresh herbs to the dressing. Gently fold with a spatula until everything is evenly coated.
- Step 4: Cover the bowl tightly and refrigerate for at least 30 minutes to allow flavors to meld.
- Step 5: Stir gently before serving. Serve chilled on its own, in lettuce cups, or as a sandwich filling.
Tips & Variations
- For an extra zesty flavor, add a teaspoon of chopped capers or a dash of hot sauce to the dressing.
- Swap out mayonnaise for Greek yogurt to lighten the salad while keeping creaminess.
- Use fresh seafood if available for best texture and flavor, just ensure it is cooked properly.
Storage
Store the seafood salad in an airtight container in the refrigerator for up to 2 days. Stir gently before serving again. It’s best eaten chilled and not recommended for freezing as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen seafood for this salad?
Yes, frozen seafood can be used as long as it is fully thawed, cooked, and patted dry to avoid excess moisture in the salad.
Is it necessary to add sour cream?
No, sour cream is optional and adds extra creaminess, but the salad is delicious with just mayonnaise and other seasonings.
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Seafood Salad Recipe
- Total Time: 45 minutes (including chilling time)
- Yield: 4 servings 1x
Description
This refreshing Seafood Salad features a delightful mix of chopped cooked seafood combined with a creamy lemon-mustard dressing, accented by crisp celery, red onion, and fresh herbs. Perfectly chilled, it makes a light, flavorful dish ideal for lunches, picnics, or as a sandwich filling.
Ingredients
Seafood
- 1 lb (450 g) cooked mixed seafood (imitation crab, shrimp, or a blend), chopped
Dressing
- ½ cup mayonnaise
- 2 tablespoons sour cream (optional, for extra creaminess)
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon Old Bay seasoning (or seafood seasoning of choice)
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Vegetables & Herbs
- ½ cup celery (finely diced)
- ¼ cup red onion (finely diced)
- 1 tablespoon fresh parsley or dill (chopped)
Instructions
- Prepare the seafood: If using shrimp, ensure they are fully cooked, peeled, deveined, and chopped into bite-size pieces. Pat all seafood dry thoroughly with paper towels to remove any excess moisture, which helps keep the salad crisp.
- Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream if using, fresh lemon juice, Dijon mustard, Old Bay seasoning, salt, and black pepper until the mixture is smooth and well combined, balancing creaminess with a touch of tang.
- Combine: Add the chopped seafood, finely diced celery, diced red onion, and chopped fresh herbs to the bowl with the dressing. Gently fold all ingredients together using a spatula to coat evenly without breaking up the seafood.
- Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This resting time allows the flavors to meld beautifully and the salad to chill thoroughly.
- Serve: Stir the salad gently once more before serving. It can be enjoyed chilled on its own, scooped into crisp lettuce cups, or served as a hearty filling for sandwiches, making it versatile for many occasions.
Notes
- For best texture, ensure seafood is completely dry before mixing to prevent sogginess.
- Sour cream is optional but adds extra creaminess; you can omit it for a lighter salad.
- Adjust Old Bay seasoning and salt to suit your taste preferences.
- This salad keeps well refrigerated for up to 2 days.
- Variations: swap parsley for dill according to your herb preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: seafood salad, chilled seafood salad, easy seafood recipe, creamy seafood salad, summer salad, light lunch
