A classic, creamy seafood salad with tender imitation crab, shrimp, crunchy celery, fresh herbs, and a tangy dill dressing. It’s cool, refreshing, and perfect for lunch, sandwiches, crackers, or a party side dish.

 Ingredients

Seafood & vegetables

• 12 oz (340 g) imitation crab meat, chopped
• 8 oz (225 g) cooked shrimp, peeled, deveined, and chopped
• ½ cup finely diced celery
• ½ cup finely diced cucumber
• ¼ cup finely diced red onion
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped

Creamy dressing

• ¾ cup mayonnaise
• ¼ cup sour cream or plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon seafood seasoning
• ½ teaspoon garlic powder
• ½ teaspoon dried dill
• ¼ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• 1–2 teaspoons pickle juice, optional

👩‍🍳 Instructions

1. Prepare the seafood

If using frozen cooked shrimp, thaw completely and pat dry with paper towels.

Chop the shrimp into bite-size pieces.

Cut or pull the imitation crab into small pieces.

2. Prepare the vegetables

Finely dice the celery, cucumber, and red onion.

For an especially creamy salad, make sure the cucumber is well drained so it doesn’t release excess water into the dressing.

3. Make the dressing

In a medium bowl, whisk together:

• Mayonnaise
• Sour cream or Greek yogurt
• Lemon juice
• Dijon mustard
• Seafood seasoning
• Garlic powder
• Dill
• Black pepper
• Salt
• Pickle juice, if using

Taste and adjust the lemon, salt, and seasoning.

4. Combine

Place the crab, shrimp, celery, cucumber, red onion, dill, and parsley in a large bowl.

Pour the dressing over the seafood mixture.

Gently fold everything together until evenly coated. Don’t stir too aggressively because the crab can break apart.

5. Chill

Cover and refrigerate for at least 1 hour.

For the best flavor, chill for 2–3 hours before serving.

Give it a gentle stir before serving and garnish with fresh dill.

🥗 Serving Ideas

Serve it:

• Over lettuce
• In lettuce cups
• On toasted bread
• In a sandwich or wrap
• With crackers
• Alongside grilled vegetables
• As a chilled party salad
• Stuffed into avocado halves

⏱️ Recipe Details

Servings: 6
Prep time: 20 minutes
Chill time: 1–3 hours
Total: About 1 hour 20 minutes

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🌰 Nut & Allergy Information

• Tree nuts: None required.
• Peanuts: None required.
• Shellfish: Yes — shrimp.
• Fish: Some imitation crab products contain fish.
• Dairy: Yes, if using sour cream or regular Greek yogurt.
• Egg: Usually yes because mayonnaise commonly contains egg.
• Gluten: The salad can be gluten-free, but check imitation crab labels carefully because some brands contain wheat.
• Soy: Some imitation crab and mayonnaise products may contain soy.
• Nut-free: Yes as written, provided packaged ingredients are free from nut cross-contact.

Important allergy note

Imitation crab is usually made from surimi (processed fish) rather than actual crab, and ingredients vary considerably by brand. Always check the package for fish, wheat, soy, egg, and other allergen information.

For a serious seafood allergy, this recipe is not suitable because it contains both imitation crab/fish and shrimp.

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❓ Q&A

Can I use real crab instead of imitation crab?

Absolutely. Fresh lump crab meat makes the salad especially delicious. Use the same amount and gently fold it into the salad.

Can I use only shrimp?

Yes. Replace the crab with another 12 oz of cooked shrimp.

Can I use canned crab?

Yes. Drain it very thoroughly and gently pick through it for any shell pieces before adding.

Can I make it without mayonnaise?

Yes. Replace the mayonnaise with thick plain Greek yogurt for a lighter version. You can also use half Greek yogurt and half mayonnaise.

How do I prevent watery seafood salad?

The key is drying the ingredients well. Pat the shrimp dry and drain the crab thoroughly. If using cucumber, remove excess moisture before adding it.

Can I add pasta?

Yes. Add about 2 cups cooked and completely cooled pasta such as rotini, shells, or macaroni. You may need a little extra dressing.

Can I add boiled eggs?

Yes. Two or three chopped hard-boiled eggs make the salad richer and more filling.

Can I add avocado?

Yes. Add diced avocado immediately before serving so it stays fresh.

Can I add cheese?

You can, although it isn’t necessary. Mild cheddar or a little Parmesan can work well.

Can I make it ahead?

Yes. Prepare it several hours ahead and keep it refrigerated. The flavors improve as it chills.

How long does seafood salad last?

Keep it refrigerated in a covered container and use it within 3–4 days, provided the seafood was fresh and properly refrigerated.

Can I freeze it?

Freezing isn’t recommended. The mayonnaise-based dressing and vegetables can separate and become watery after thawing.

How can I make it spicy?

Add a little cayenne, hot sauce, diced jalapeño, or Old Bay-style seafood seasoning.

What makes this salad extra creamy?

For an extra-creamy texture, use full-fat mayonnaise and sour cream, chop the seafood and vegetables finely, and let the finished salad chill before serving.