Here’s a fresh and flavorful Seafood Salad recipe—perfect for a light lunch, appetizer, or summer dish:
Ingredients (4 servings)
- 1/2 lb (225 g) cooked shrimp, peeled and deveined
- 1/2 lb (225 g) cooked crab meat or imitation crab, shredded
- 1/2 lb (225 g) cooked calamari rings or scallops (optional)
- 1/2 cup celery, finely diced
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 2 tbsp fresh parsley, chopped
- 2–3 tbsp mayonnaise (or Greek yogurt for a lighter version)
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- Optional: pinch of paprika or Old Bay seasoning
Instructions
- Prep Seafood:
If not pre-cooked, boil shrimp, crab, or other seafood until just cooked. Let cool. - Mix Dressing:
In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Add paprika or Old Bay if using. - Combine Salad:
In a large bowl, combine all seafood, celery, bell pepper, onion, and parsley. Pour dressing over and toss gently until evenly coated. - Chill:
Refrigerate for at least 30 minutes to let the flavors meld. - Serve:
Serve on a bed of lettuce, in a sandwich, or with crackers. Garnish with extra parsley or lemon wedges.
✅ Tips:
- Use fresh seafood if possible for the best flavor.
- Add diced avocado or cucumber for extra freshness.
- Can be made a day ahead; flavors improve after chilling overnight.
If you want, I can also give a creamy seafood pasta salad version that’s similar but served with pasta for a more filling meal. Do you want me to do that?
