Here’s a fresh and flavorful Seafood Salad recipe—light, creamy, and perfect for lunch, a starter, or a summer gathering.
Seafood Salad (Serves 4)
Ingredients
- 1 lb mixed cooked seafood (shrimp, crab, scallops, imitation crab, or a combination)
- 2 celery stalks, finely diced
- ½ small red onion, finely diced
- ½ cup red bell pepper, diced
- 2–3 hard-boiled eggs, chopped (optional)
- 2–3 tbsp fresh parsley, chopped
Dressing:
- ½ cup mayonnaise
- 1–2 tsp Dijon mustard
- 1 tsp lemon juice (or more to taste)
- ½ tsp Old Bay seasoning (optional)
- Salt and black pepper to taste
Instructions
- Prepare seafood:
- If using raw shrimp or scallops, boil or sauté until fully cooked and cool.
- Cut larger pieces into bite-sized chunks.
- Combine ingredients:
- In a large bowl, mix seafood, celery, red onion, red bell pepper, eggs (if using), and parsley.
- Make dressing:
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay (if using), salt, and pepper.
- Toss salad:
- Pour dressing over the seafood mixture and gently toss until evenly coated.
- Chill & Serve:
- Refrigerate for 30 minutes to let flavors meld.
- Serve over lettuce, in a sandwich, or with crackers.
Tips & Variations
- Lighter version: Use Greek yogurt instead of half or all of the mayonnaise.
- Add crunch: Include diced cucumber or celery root.
- Spicy: Mix in a little hot sauce, cayenne, or paprika.
- Mediterranean twist: Add diced tomatoes, olives, and a drizzle of olive oil instead of mayo.
If you want, I can make a quick 10-minute version using canned seafood that’s still fresh and delicious.
Do you want me to do that?