Seafood Salad Recipe
American · Main course · 25 min total
A refreshing and light seafood salad with shrimp, crab, and a zesty lemon-herb dressing, perfect for a summer starter or light lunch.
20
min prep
min prep
5
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 lb large shrimp, peeled and deveined
- 8 oz lump crabmeat, picked over for shells
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh lemon juice
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add shrimp and cook until pink and opaque, about 2-3 minutes. Drain and rinse under cold water; pat dry.
- Chop shrimp into bite-sized pieces and place in a large bowl.
- Add crabmeat, celery, red onion, and parsley to the bowl.
- In a small bowl, whisk together lemon juice, mayonnaise, and Dijon mustard until smooth.
- Pour dressing over seafood mixture and gently toss to combine. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Tips
- Serve on a bed of lettuce or with crackers.
- Can be stored in an airtight container in the refrigerator for up to 2 days.
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