This seafood salad has been a quick favorite in my kitchen for years, a go to when I want something light, flavorful, and protein rich. I first made this combination of shrimp and imitation crab during a busy week when a jar of mayonnaise, a lemon, and a small bag of frozen shrimp were what I had on hand. The result was a fresh tasting salad that felt dressed up but required almost no effort. The texture balance of tender shrimp with flaky imitation crab and crisp celery gives every bite contrast while the dill and lemon keep the flavor bright.

What I love most about this salad is how quickly it comes together yet how restaurant worthy it feels. It has a cooling creaminess from the mayonnaise, a tangy lift from fresh lemon juice, and a gentle warmth from Old Bay seasoning. We often serve it on butter lettuce leaves for a light lunch or spoon it onto toasted bread for an easy open faced sandwich. When friends come over in the summer I make a double batch and it disappears almost immediately.

Ingredients

• Imitation crab meat 8 ounces: Choose flaked style or crab sticks sliced into pieces. Flaked style provides a delicate texture while sticks give a chewier bite. Look for refrigerated brand labels and avoid products with heavy packing liquid. Pat dry before mixing to prevent a watery dressing.
• Raw shrimp 8 ounces: I use 51 60 count frozen shrimp for quick cooking and consistent size. Thaw under cold running water or cook from frozen as directed. Small to medium shrimp work best so every bite has both shrimp and crab.
• Lemon 1, quartered plus 2 teaspoons juice: Fresh lemon makes a noticeable difference compared to bottled juice. Use the quartered lemon in the boiling water for added brightness and squeeze two teaspoons of fresh juice into the dressing for acidity balance.
• Celery 1/2 cup finely diced: Provides crisp contrast. Trim fibrous strings and dice small so it blends well with the seafood rather than dominating the texture.
• Red onion 3 tablespoons minced: Use a mild red onion and mince finely to avoid overpowering. If raw onion is too sharp, soak the minced onion in cold water for 10 minutes and drain.
• Old Bay seasoning 1/2 teaspoon: A classic seasoning blend for seafood. If you do not have Old Bay you can use a pinch each of paprika, celery salt, and black pepper.
• Mayonnaise 1/2 cup: Use your favorite brand. For a lighter version substitute plain Greek yogurt or a 50 50 mix of mayo and yogurt. Full fat mayo yields the creamiest mouthfeel.
• Fresh dill 1 1/2 tablespoons chopped, plus more for garnish: Fresh dill brightens the salad. Strip the sprigs and chop finely. Dried dill can be used in a pinch but fresh is recommended.
• Salt and pepper: To taste. Start with a light sprinkle and adjust after tasting since Old Bay and imitation crab can already contain sodium.

Instructions

Bring water to a boil:Fill a medium pot with water and add a generous pinch of salt plus the quartered lemon. Bring to a rolling boil over high heat. The lemon in the water gently infuses the shrimp with citrus without changing the dressing.Cook the shrimp:Add the shrimp to the boiling water and cook for 1 to 2 minutes until they are pink and opaque. Small shrimp cook extremely quickly. Overcooking leads to a rubbery texture so watch them closely and remove at the first sign of opacity.Shock in ice water:Immediately transfer the cooked shrimp to a bowl of ice cold water to stop the cooking process. This locks in tender texture and prevents carryover cooking. Leave them in the ice bath for about 2 minutes then drain and pat completely dry with paper towels.Combine ingredients:In a large mixing bowl add the drained shrimp, flaked imitation crab, finely diced celery, minced red onion, Old Bay, lemon juice, mayonnaise, chopped fresh dill, and a pinch of salt and pepper. Gently toss with a rubber spatula until everything is evenly coated. Avoid overmixing to keep the crab pieces intact.Chill and serve:Taste and adjust seasoning. Garnish with extra dill and refrigerate for at least 10 minutes or up to two days in an airtight container. Serve chilled on lettuce, in a sandwich, or alongside crackers.

Storage Tips

Store in an airtight container in the refrigerator for up to 48 hours. For best texture, place a paper towel on top of the salad in the container to absorb excess moisture if you plan to store for more than a day. Avoid freezing the finished salad because mayonnaise can separate and the celery will become soft. If you need to prepare ahead, mix the dressing and vegetables then toss with seafood just before serving. When reheating components like shrimp, briefly warm in a hot skillet for 15 to 30 seconds only if you prefer warm shrimp. Otherwise serve chilled.

Ingredient Substitutions

If you want a lighter version replace half or all of the mayonnaise with plain Greek yogurt using a 1 1 ratio for a tangier dressing and higher protein. For a dairy free option use an egg free mayo or plant based mayo. Substitute canned tuna or canned salmon for the shrimp and crab to change the flavor profile and increase shelf life. If you do not have fresh dill substitute 3 4 teaspoon dried dill though the flavor will be less vibrant. For spice swap Old Bay for a teaspoon of Cajun seasoning for a smoky finish.

Serving Suggestions

Serve on butter lettuce leaves for an elegant appetizer or mound onto toasted sourdough for an open faced sandwich. It pairs well with crisp raw vegetables such as cucumber slices or radish for crunch. For a picnic I add a lemon wedge on the side and pack crackers. In cooler months spoon the salad onto warm potatoes or bake into stuffed tomatoes for a comforting variation.

Cultural Background

Seafood salads are a long standing tradition in coastal American cooking where fresh seafood is abundant. Imitation crab originally emerged as a cost effective alternative to real crab using surimi from Japan and quickly became popular for salads and cold preparations because it flaked nicely and absorbed dressings. This style of chilled seafood with mayonnaise and dill reflects classic deli salads that balance creaminess with bright herbs and citrus.

Seasonal Adaptations

In summer add chopped cucumber, diced avocado, or sweet corn kernels for seasonal crunch. In cooler months swap in roasted fennel or baked apples and use a slightly heavier dressing with an extra tablespoon of mayonnaise. For holiday gatherings scale up and serve in a hollowed papaya or on a platter with microgreens to make the salad feel special.

Meal Prep Tips

For meal prep cook a larger batch of shrimp and store in a shallow airtight container separated from the dressing for up to two days. Chop vegetables in advance and keep them in separate containers. Combine only when ready to eat to preserve crunch. Use wide mouth mason jars to layer lettuce then seafood and dressing on the bottom for a portable lunch option that stays fresh until lunchtime.

Enjoy the ease of this dish and make it your own by adjusting herbs, citrus, or spice to match your taste. It remains a favorite because it is quick, adaptable, and delicious whether served for a solo lunch or a summer gathering with friends.