This seafood salad has been a go-to on hot afternoons and busy weeknights ever since I first put it together on a sunlit Saturday. I was knee-deep in leftovers and pantry staples when I decided to combine flaked imitation crab with sweet, delicate shrimp and a simple dill-mayonnaise dressing. The result was a light, bright bowl that disappeared faster than I could plate it. It’s the kind of lunch that feels indulgent without being heavy, and it travels well—making it ideal for work lunches, beach days, or a simple family supper.

I discovered this combination when experimenting with ingredients I already had: a pack of imitation crab, a bag of frozen shrimp, and a lemon that needed using. The first bite surprised me — the Old Bay seasoning and fresh dill cut through the richness of the mayonnaise, while crisp celery added contrast in texture. Every time I serve it, friends comment on how fresh and balanced it tastes despite being so quick to make. It’s bright, creamy, and slightly briny from the seafood, with a satisfying crunch in every forkful.

Ingredients

• Imitation crab (8 ounces): Use flaked-style or stick-style cut into slices. I often buy Surimi-style imitation crab for consistency—choose a brand with fewer additives if possible. It provides sweet seafood flavor and is affordable compared to real crab.
• Raw shrimp (8 ounces): I use 51-60 count (about 8-12 large shrimp). Frozen, deveined shrimp work fine—thaw overnight in the fridge or under cold running water if short on time. Shrimp adds a tender, slightly sweet bite and boosts protein.
• Celery (1/2 cup, finely diced): Choose crisp stalks for maximum crunch. Slice thin to avoid big fibrous pieces; celery provides texture contrast and a clean flavor.
• Red onion (3 tablespoons, minced): Mildly pungent; soak in cold water for 5 minutes if you prefer a gentler onion flavor. It adds a sharp, savory edge to balance the creamy dressing.
• Mayonnaise (1/2 cup): Use your favorite brand—some readers prefer light mayonnaise or a mix of mayo and plain Greek yogurt to cut fat. Mayo creates the creamy base that binds everything together.
• Fresh dill (1 1/2 tablespoons, chopped): Dill brightens the salad with herbaceous, slightly anise notes. For garnish, add a few extra fronds for visual appeal and aroma.
• Old Bay (1/2 teaspoon) & lemon juice (2 teaspoons): Old Bay brings classic seafood seasoning (paprika, celery salt, black pepper); lemon juice adds acidity to lift flavors—use freshly squeezed for best clarity.
• Salt & pepper: Season to taste; remember that imitation crab and Old Bay carry sodium, so season conservatively and adjust at the end.

Instructions

Bring water to a boil: Fill a medium saucepan with enough water to fully submerge the shrimp and add a pinch of salt. Toss in the quartered lemon to infuse the water with bright citrus oil—this subtly flavors the shrimp as it cooks. Bring to a rolling boil over high heat. Cook the shrimp: Add the thawed shrimp to the boiling water and cook for 1–2 minutes, depending on size (51–60 count typically take about 1½ minutes). Watch for the shrimp to turn pink and opaque with a slight curl; this is your visual cue they are done. Avoid overcooking to keep them tender. Shock and dry: Immediately transfer cooked shrimp to a bowl of ice water to halt cooking and preserve texture. After 1–2 minutes, drain well and pat dry with paper towels—excess water will dilute the dressing and make the salad watery. Assemble the salad: In a large mixing bowl, combine the flaked imitation crab, chopped shrimp (leave whole or roughly chop to bite-size), diced celery, and minced red onion. Add the mayonnaise, chopped dill, Old Bay, fresh lemon juice, and a small pinch of salt and black pepper. Toss gently with a rubber spatula until everything is evenly coated—don’t overmix to preserve chunkiness. Adjust and chill: Taste and adjust seasoning—add more lemon for brightness or a touch more Old Bay for spice. You can serve immediately or cover and refrigerate for at least 15 minutes to let flavors meld. This salad keeps its texture well for up to 2 days refrigerated.

Storage Tips

Keep the salad in a shallow, airtight container in the coldest part of your refrigerator for up to 48 hours. Avoid storing at room temperature for extended periods because mayonnaise and seafood are temperature-sensitive. If packing for lunch, keep chilled in an insulated lunchbox with an ice pack and consume within 4–6 hours. If the salad releases a bit of liquid after sitting, stir gently before serving—this is normal as the celery and crab release moisture. Do not freeze; thawed mayonnaise separates and the texture will suffer.

Ingredient Substitutions

Short on mayonnaise? Replace half or all of it with plain Greek yogurt for tang and fewer calories—expect a slightly thinner, tangier dressing. Want a more luxurious version? Swap imitation crab for 8 ounces of real lump crab meat and use a touch less salt. If you need gluten-free, choose gluten-free imitation crab or omit crab and increase shrimp to 16 ounces. Fresh herbs like tarragon or chives can substitute for dill for a different herb profile. For a lower-sodium option, rinse the imitation crab quickly under cold water and use low-sodium mayonnaise.

Serving Suggestions

Serve chilled over butter lettuce leaves for a light lunch, spoon onto toasted baguette slices for an appetizer, or pile onto a bed of mixed greens with cucumber and cherry tomatoes for a heartier salad. Garnish with lemon wedges and extra dill for brightness. Paired with a crisp white wine like Sauvignon Blanc or a citrusy sparkling water, this salad makes an elegant casual meal. For a picnic, pack separately from bread to avoid sogginess.

Cultural Background

This style of seafood salad is rooted in American coastal cooking where convenience and fresh seafood meet. Imitation crab (surimi) originated in Japan but became popular in the U.S. as an affordable way to enjoy crab-like flavors. Dressings featuring mayonnaise and dill are common in New England seafood salads, and Old Bay seasoning is a hallmark of Mid-Atlantic and Southern seafood tradition. Combining these influences yields a dish that feels both nostalgic and modern.

Seasonal Adaptations

In summer, add diced cucumber and halved cherry tomatoes for freshness; in cooler months, fold in a small amount of warm roasted corn or roasted bell peppers to add depth. For holiday gatherings, use real crab and add a squeeze of lemon zest and a pinch of smoked paprika for a celebratory touch. In spring, brighten the salad with finely chopped radishes and tarragon for a peppery, herbaceous lift.

Meal Prep Tips

Make a double batch and portion into individual containers for grab-and-go lunches. Keep bread, lettuce, or crackers separate until serving to prevent sogginess. If preparing ahead, cut celery and onion the day before and store in sealed containers to maintain crunch. When ready to eat, fold in the seafood and dressing, then chill for at least 15 minutes—this allows flavors to meld without compromising texture.

This seafood salad is one of those simple, dependable dishes I turn to again and again. It’s quick, flexible, and always a crowd-pleaser—try making it once and you’ll likely find it tucked into your weekly rotation.