This seafood salad is one of those recipes I reach for when I want something that feels both indulgent and light. I first put this combination together on a busy summer afternoon when the grocery run was brief and the pantry was modest. The combination of sweet shrimp, flaky imitation crab, crisp vegetables and a dill scented mayonnaise dressing came together so well that the whole bowl disappeared before I had a chance to plate it. It immediately became a quick lunch standby for the week and an easy option to bring to casual gatherings.

What makes this version special is its simplicity and balance. The shrimp bring a clean ocean flavor and a satisfying springy texture. The imitation crab adds buttery flaked pieces that soak up the dressing without falling apart. Celery and red onion add crunch and brightness while fresh lemon and dill lift the mayonnaise base. It is high in protein yet easy to assemble in about ten minutes. I often make a double batch for picnic salads or to pack for work lunches because it keeps well in the refrigerator for a day or two and still tastes fresh.

Ingredients

• Imitation crab meat: Use 8 ounces of flaked style or crab sticks sliced into bite sized pieces. Look for refrigerated packages labeled surimi or imitation crab. The flaked variety absorbs dressing better while sticks are easier to slice for texture contrast.
• Raw shrimp: Use 8 ounces of raw shrimp, 51 to 60 count is ideal for bite size pieces. Peel and devein if not already done. Frozen shrimp thawed under cold running water work fine and save time on prep.
• Lemon: One lemon quartered for boiling with shrimp and two teaspoons of fresh juice for the dressing. Fresh lemon brightens the mayonnaise and balances richness.
• Celery: Half a cup finely diced for crisp crunch. Trim strings and dice small so each bite has a pleasant texture.
• Red onion: Three tablespoons minced. Red onion is milder and adds color. Soak in cold water for five minutes if you want a milder bite.
• Seasoning: Half a teaspoon Old Bay seasoning to echo classic seafood flavors, plus salt and pepper to taste.
• Mayonnaise: Half a cup as the creamy base. For a lighter version substitute plain Greek yogurt or use half mayo half yogurt.
• Fresh dill: One and a half tablespoons chopped for the dressing plus extra for garnish. Dill gives the salad a fresh, slightly anise like lift that pairs beautifully with seafood.

Instructions

Prepare the poaching liquidFill a medium pot with enough water to cover the shrimp and bring to a rolling boil. Add a pinch of salt and the quartered lemon. The lemon adds subtle brightness and helps season the shrimp while cooking. Use a steady boil so cooking time is predictable.Cook the shrimpCarefully add the raw shrimp and cook for one to two minutes only. Watch for the shrimp to turn pink and opaque and curl slightly. Overcooking will make shrimp rubbery so remove them as soon as they are opaque and pink.Ice bath to stop cookingImmediately transfer cooked shrimp to a bowl of ice water to halt carry over cooking. Leave them in the ice bath for about one minute then drain thoroughly and pat dry with paper towels. This keeps the texture snappy and tender.Assemble the saladIn a large bowl combine the prepared shrimp, 8 ounces flaked imitation crab, half a cup finely diced celery, three tablespoons minced red onion, half a teaspoon Old Bay seasoning, two teaspoons fresh lemon juice, salt and pepper to taste, half a cup mayonnaise and one and a half tablespoons chopped fresh dill. Toss gently to coat so the seafood pieces hold together and the vegetables retain their crunch.Chill and serveGarnish with additional dill. The salad is excellent served immediately but chilling for thirty minutes improves flavor melding. Store covered in the refrigerator for up to two days.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Use a shallow container so the salad cools quickly and evenly. When you reheat it for plating warm sides leave the salad chilled because reheating will change the texture of the mayonnaise and the seafood. If the salad seems dry after refrigeration stir in an extra teaspoon of lemon juice or a tablespoon of mayonnaise to refresh the dressing. Toss gently before serving to redistribute dressing and flaked crab pieces.

Ingredient Substitutions

For a lighter version replace half or all of the mayonnaise with plain Greek yogurt using a 1 to 1 swap. Use cooked peeled shrimp if you prefer to skip the poaching step; shred pre cooked crab or use canned lump crab for a more luxurious texture. If you need a gluten free option check the label of imitation crab as some brands include wheat. Omit the red onion or swap with scallions for a milder onion note. Add a teaspoon of Dijon mustard to the dressing for extra depth.

Serving Suggestions

Serve chilled over a bed of mixed greens or in butter lettuce leaves for a hand held option. It is also excellent tucked into toasted split rolls for seafood sandwiches or served alongside a light potato salad for a picnic. Garnish with extra fresh dill, lemon wedges, and a sprinkle of Old Bay. For a composed plate, pair with a crisp white wine or an unsweetened iced tea to complement the acidity and herbs.

Cultural Background

This style of chilled seafood salad has roots in classic coastal American cooking and in deli style preparations where chilled seafood is dressed in mayonnaise based sauces. Imitation crab, also known as surimi, was developed as an affordable seafood product that mimics the texture of snow crab. Mixing it with fresh shrimp and herbs is common in casual American salads and sandwiches offering an accessible way to enjoy seafood flavors without specialized preparation.

Meal Prep Tips

Make a batch on Sunday and portion into individual containers for grab and go lunches. Keep a small container of extra dressing on the side to refresh the salad before eating. If you plan to store for lunches prepare vegetables separately and toss with seafood and dressing on the day you will eat it. Use freezer thawed shrimp that has been fully drained to avoid added water in the salad. Pack lemon wedges for last minute brightness.

This salad has accompanied many simple meals in my kitchen and it always feels like a small celebration of fresh flavors. I hope you enjoy adapting it to your tastes and sharing it with friends and family.