Shrimp And Crab Seafood Salad
Shrimp and Crab Seafood Salad is a creamy, refreshing make-ahead seafood dish perfect for sandwiches, lunches, and light summer dinners.
If you love classic deli-style seafood salad, this Shrimp and Crab Seafood Salad is going to feel right at home in your kitchen. It’s loaded with tender shrimp, flaky crab, crunchy celery, and a tangy, creamy dressing that clings to every bite.
What I especially love about this salad is how quickly it comes together. In about 15 minutes, you’ve got a big bowl of seafood goodness that can turn into sandwiches, lettuce wraps, or an easy protein-packed snack with crackers. It’s simple enough for busy weeknights, yet feels special enough for brunches, baby showers, and potlucks.
And the flavor only gets better after a short rest in the fridge. The dressing sinks into the seafood, the seasonings mellow and blend, and by the next day it tastes even more irresistible. Make it once, and it’ll start showing up in your regular rotation too.
Shrimp and Crab Seafood Salad Ingredients
This salad uses simple, accessible ingredients that come together for that nostalgic deli-style flavor and texture. Here’s what goes into the bowl and why each piece matters.
- Imitation crab meat: Flake- or chunk-style pieces give you that sweet crab flavor and a soft, juicy texture while keeping the recipe budget-friendly.
- Cooked small shrimp: Tender shrimp add real seafood bite and a bit of chew, balancing the softer crab. Use pre-cooked, peeled, and deveined shrimp to save time.
- Celery: Finely diced celery brings freshness, crunch, and a clean flavor that cuts through the richness of the dressing.
- Red onion: Just a small amount adds color, mild sharpness, and a savory edge that keeps the salad from tasting flat.
- Sweet pickle relish: Optional, but a lovely way to add a sweet-tangy pop that pairs beautifully with creamy mayo and seafood.
- Mayonnaise: The creamy base that holds everything together and gives the salad its luscious texture. Full-fat mayo gives the best richness.
- Lemon juice: Brightens the dressing and keeps the flavors from feeling heavy. It also helps balance the sweetness from the crab and any relish.
- Seafood seasoning: A classic seafood seasoning blend adds that familiar savory, slightly peppery flavor you expect in crab or shrimp dishes.
- Garlic powder: Adds gentle garlicky depth without overpowering the delicate seafood.
- Salt and black pepper: Essential for rounding out the flavors—season to taste at the very end.
- Fresh parsley: A simple garnish that brings a touch of color and a fresh, herbaceous finish to your salad.
Step-by-Step Shrimp and Crab Seafood Salad
STEP 1: Prep the seafood so it’s bite-sized and easy to eat. Chop the imitation crab into small pieces that will mix well with the dressing. If your shrimp are larger than bite-sized, cut them into halves or thirds.
STEP 2: Add the chopped crab and shrimp to a large mixing bowl. Stir in the finely diced celery and red onion, making sure the vegetables are distributed evenly throughout the seafood mixture. Add the sweet pickle relish if you’re using it.
STEP 3: In a separate small bowl or measuring jug, whisk together the mayonnaise, lemon juice, seafood seasoning, garlic powder, and a pinch of salt and pepper. The dressing should look smooth, creamy, and pourable but not runny.
STEP 4: Taste the dressing on a small piece of crab or shrimp. Adjust the seasoning at this stage—add a little more lemon for brightness, extra seafood seasoning for a stronger savory note, or a pinch more salt if it tastes flat.
STEP 5: Pour the dressing over the seafood and vegetables. Using a spatula or large spoon, gently fold the mixture together, scraping from the bottom of the bowl so everything is evenly coated without breaking up the seafood too much.
STEP 6: Once well combined, cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 1 hour so the flavors can meld and the dressing can slightly thicken around the seafood. This rest time really improves the overall taste and texture.
STEP 7: Before serving, give the salad a gentle stir. Sprinkle chopped fresh parsley over the top for a bright, fresh finish. Serve chilled on croissants, stuffed into rolls, spooned over crisp lettuce leaves, or with your favorite crackers.
Helpful Tips
- Chill for better flavor: An hour in the fridge is the minimum, but if you can make it earlier in the day, the seafood and seasoning have even more time to marry.
- Adjust texture with mayo: If the salad feels a little dry after chilling, stir in a spoonful or two of extra mayonnaise until it looks creamy again.
- Keep the dice small: Finely dicing the celery and onion ensures you get crunch and flavor in every bite without overwhelming the seafood.
Can I use real crab meat instead of imitation?
Yes, you can swap part or all of the imitation crab for real crab meat. Use lump or claw meat, and handle gently when mixing so the crab pieces stay pleasantly chunky.
Can I make this seafood salad ahead?
Absolutely. This salad is ideal for making ahead. Prepare it a few hours or even a day before serving, refrigerate covered, then stir and adjust seasoning with a bit more lemon or salt before serving.
Is this Shrimp and Crab Seafood Salad good for meal prep?
Yes, it’s great for meal prep lunches. Portion into airtight containers with lettuce, crackers, or rolls on the side. Enjoy within a couple of days for the best flavor and texture.
Can I freeze shrimp and crab seafood salad?
Freezing isn’t recommended. The mayonnaise-based dressing can separate and the seafood can turn mushy once thawed. It’s best to enjoy this salad freshly made and well-chilled from the fridge.
Serving Ideas for Shrimp and Crab Seafood Salad
This Shrimp and Crab Seafood Salad is wonderfully versatile, so you can spin it into all kinds of easy meals and snacks. For a classic deli-style lunch, pile it onto soft croissants, brioche buns, or toasted sandwich bread with crisp lettuce. It makes a luxurious yet simple sandwich filling.
If you’re keeping things lighter, spoon generous scoops over a bed of crunchy romaine, iceberg, or mixed greens. Add cucumber slices, cherry tomatoes, and a squeeze of lemon for a fresh seafood salad bowl that still feels satisfying.
For parties, serve the salad in a pretty bowl surrounded by butter crackers, baguette slices, or cucumber rounds. Guests can scoop their own, and you’ll have a crowd-pleasing appetizer that looks impressive but took very little effort.
Keeping Leftovers Fresh
Seafood salad is all about chilled, creamy freshness, so proper storage is key. Transfer any leftovers to an airtight container as soon as you’re done serving. Keep it refrigerated and aim to enjoy within 2–3 days for the best flavor and safest quality.
Before serving leftovers, give the salad a gentle stir. The dressing can thicken as it chills, so if it seems a little stiff, loosen it with a small spoonful of mayonnaise or a tiny splash of lemon juice. Taste again and adjust salt or pepper if needed.
Avoid letting the salad sit out at room temperature for long stretches, especially on warm days. If you’re serving it buffet-style, set the bowl over a larger bowl filled with ice, and return any leftovers to the fridge as soon as possible. This way, your Shrimp and Crab Seafood Salad stays safe, creamy, and delicious until the very last bite.
Shrimp and Crab Seafood Salad
Ingredients
- ¾ cup creamy mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 cup petite pre-cooked shrimp, peeled, deveined, and tails removed
- 1 tablespoon minced flat-leaf parsley optional, for garnish
- 1 teaspoon seafood seasoning blend such as Old Bay
- ¼ cup finely minced red onion
- 2 medium celery stalks diced into small pieces
- Salt and ground black pepper to personal taste
- ½ teaspoon garlic powder
- ¼ cup sweet pickle relish optional
- 1 pound chopped imitation crab meat flake or chunk style
Instructions
- Dice the imitation crab into uniform, bite-sized segments. If using medium or large shrimp, slice them into halves or thirds to match the crab’s size.
- In a sizable mixing bowl, combine the crab, shrimp, finely diced celery, chopped red onion, and relish if desired.
- In a separate bowl, prepare the dressing by whisking together the mayonnaise, lemon juice, seafood seasoning, garlic powder, and a light sprinkling of salt and pepper.
- Pour the prepared dressing over the seafood and vegetable mixture. Using a spatula or large spoon, gently fold the ingredients together until the mixture is well coated.
- Cover the bowl with a lid or plastic wrap and refrigerate for a minimum of 1 hour to allow the flavors to fully develop.
- Prior to serving, optionally sprinkle with chopped fresh parsley. Serve chilled on your choice of croissants, crackers, or in lettuce cups.