Dinner

Seafood Salad with Imitation Crab, Shrimp, and Fresh Dill Recipe

ByMariam Harutyunyan October 21, 2025October 21, 2025

Introduction

This seafood salad is a light and refreshing dish perfect for warm days or as a tasty appetizer. Combining tender shrimp, flaky imitation crab, and a tangy lemon-dill dressing, it’s easy to prepare and full of flavor.

The dish is a creamy seafood salad served in a white bowl with a blue rim, filled with three main layers: plump light pink shrimp, thick white and red pieces of imitation crab, and small chunks of green celery mixed with finely chopped red onion. The salad is coated in a smooth white dressing with fresh sprigs of dill scattered on top, adding green specks throughout. At the bottom left corner, two bright yellow lemon wedges rest on the white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces imitation crab meat, flaked style or sticks cut into slices
8 ounces raw shrimp (51-60 count recommended)

1 lemon, quartered
1/2 cup celery, finely diced

3 tablespoons red onion, minced
1/2 teaspoon Old Bay seasoning

2 teaspoons lemon juice
Salt and pepper to taste
1/2 cup mayonnaise

1 1/2 tablespoons fresh dill, chopped, plus more for garnish

Instructions

Step 1: Bring a pot of salted water to a boil and add the quartered lemon.
Step 2: Add the shrimp to the boiling water and cook for 1-2 minutes until pink and opaque. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process.

Step 3: Drain the shrimp and pat dry with paper towels.
Step 4: In a large bowl, combine the cooked shrimp, imitation crab, celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise, and chopped dill.
Step 5: Gently toss all ingredients until well coated.

Step 6: Garnish with additional fresh dill and serve immediately, or cover and refrigerate for up to 2 days.

Tips & Variations

For extra brightness, add a teaspoon of Dijon mustard to the dressing. It complements the seafood beautifully.
Substitute mayonnaise with Greek yogurt for a lighter version.

Try adding diced cucumber or avocado for more texture and freshness.
If you prefer, you can use cooked shrimp from the seafood counter to save time.

Storage

Store the seafood salad in an airtight container in the refrigerator for up to 2 days. Due to the mayonnaise, it is best enjoyed within this time. Before serving, give it a gentle stir and garnish with fresh dill again if desired. Avoid freezing as the texture will change.

How to Serve

The image shows a white plate with fresh green lettuce leaves as the base layer, holding a mix of shrimp and imitation crab pieces coated in a creamy white sauce with green herbs scattered on top. The shrimp are pinkish-orange and plump, while the imitation crab is white with pinkish-red streaks. Small pieces of chopped celery and red onion add texture and color throughout the mix. A lemon wedge is placed at the edge of the plate, and there are some fresh dill sprigs on the side against a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just be sure to thaw them completely and pat dry before boiling to prevent excess water from diluting the salad.

Is imitation crab meat necessary, or can I use real crab?

You can substitute real crab meat if you prefer. Just keep in mind it may increase the cost and the texture will be slightly different, but it will add a delicious, authentic flavor.