This recipe yields a creamy, refreshing salad that is perfect for rolls, crackers, or served over a bed of crisp butter lettuce.
Ingredients
The Seafood:
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12 oz Raw shrimp (peeled and deveined)
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8 oz Imitation crab meat (flaked or sliced sticks)
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1 Lemon, quartered (for poaching water)
The Aromatics & Crunch:
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1/2 cup Celery, finely diced
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1/2 Small red onion, finely diced
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1/2 tbsp Fresh dill, chopped (plus extra for garnish)
The Dressing:
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1/2 cup Mayonnaise (high quality)
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1 tbsp Fresh lemon juice
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2 tsp Old Bay seasoning
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Salt and pepper to taste
Instructions
1. Poach the Shrimp
Bring a medium pot of salted water to a rolling boil. Squeeze the quartered lemon into the water and drop the peels in as well. Add the shrimp and cook for only 1–2 minutes until they turn pink and opaque.
2. The Ice Bath (Crucial Step)
Immediately transfer the shrimp to a bowl filled with ice and cold water. This stops the cooking instantly, ensuring the shrimp stay tender rather than rubbery. Once chilled, drain well and pat them dry with paper towels so the dressing doesn’t get watery.
3. Assemble the Salad
In a large mixing bowl, combine the chilled shrimp, imitation crab, diced celery, and red onion.
4. Dress and Season
Add the mayonnaise, lemon juice, Old Bay seasoning, and dill. Toss gently with a spatula to ensure everything is coated evenly without breaking up the crab meat too much. Taste and add salt and pepper as needed.
5. Chill and Serve
While you can serve it immediately, this salad is best if covered and refrigerated for at least 30 minutes to let the flavors marry. Garnish with a final sprinkle of fresh dill before serving.
Helpful Tips
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Size Matters: If your shrimp are large (Jumbo), consider cutting them into bite-sized halves or thirds so they incorporate better with the crab.
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Storage: This salad stays fresh in the refrigerator for up to 2 days. It is not recommended to freeze creamy seafood salads.
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Serving Suggestion: Try serving this inside a toasted, buttered brioche roll for a “poor man’s lobster roll” experience!