Ah, a Creamy Seafood Salad—luxurious, refreshing, and perfect for summer or as a starter! Since you repeated it four times, I’ll give a fully detailed, foolproof recipe with tips for extra creaminess and flavor.
Creamy Seafood Salad
Ingredients (serves 4–6)
Seafood
- 1 lb (450 g) cooked seafood mix (shrimp, crab, scallops, imitation crab, or a combination)
- Optional: ½ cup cooked crabmeat or lobster chunks for luxury
Salad Base
- 1 cup mayonnaise
- ½ cup sour cream or Greek yogurt (adds tang & creaminess)
- 1 tsp Dijon mustard
- 1–2 tsp lemon juice (fresh is best)
- 1 tsp Old Bay seasoning or celery salt
- Salt & pepper, to taste
Vegetables / Add-ins
- 1 small celery stalk, finely diced
- ½ small red onion, finely diced
- ¼ cup red bell pepper, finely diced (optional for color & crunch)
- 2 tbsp fresh parsley or dill, chopped
Optional extras
- 1 tsp hot sauce (for a kick)
- 1–2 boiled eggs, chopped (classic touch)
- Paprika or lemon zest for garnish
Instructions
1. Prepare the seafood
- If using raw shrimp or scallops, cook in lightly salted water or steam until opaque, then cool.
- Chop larger seafood into bite-sized pieces.
2. Make the dressing
- In a bowl, mix mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay, salt, and pepper.
- Taste and adjust seasoning—add more lemon for tang or a pinch of sugar if you want a subtle balance.
3. Combine the salad
- Add seafood, celery, onion, bell pepper, and herbs to the dressing.
- Gently fold until everything is evenly coated.
4. Chill and serve
- Refrigerate at least 1 hour before serving to let flavors meld.
- Serve on a bed of lettuce, in a sandwich, or with crackers.
- Garnish with paprika, lemon slices, or extra herbs.
Tips for the Perfect Creamy Seafood Salad
- Seafood texture: Don’t overcook—slightly firm is best; it will soften in the salad.
- Creaminess: Use half mayo, half sour cream or yogurt to keep it rich but not too heavy.
- Flavor layering: Add herbs and lemon gradually; taste as you go.
- Make ahead: Can be prepared a few hours in advance; just stir gently before serving.
If you want, I can also give a “fancy party version” with avocado, cucumber, and a citrus-herb dressing that makes it lighter and upscale—almost like a restaurant dish.
Do you want me to do that?
