Description
A refreshing and flavorful Alaskan Seafood Salad featuring imitation crab and shrimp tossed in a creamy, tangy dressing with celery, red onion, and Old Bay seasoning. Perfect as a light lunch or appetizer.
Ingredients
Scale
Seafood
- 8 oz. Alaska imitation crab
- 12 oz. salad shrimp, thawed and drained
Salad Dressing and Mix-Ins
- 3/4 cup mayonnaise
- 3/4 cup celery, finely diced
- 1/2 cup red onion, small diced
- 1/2 lemon, juiced
- 2 teaspoons Old Bay seasoning
- 1 tablespoon fresh parsley, minced
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare the crab: Break up the Alaska imitation crab meat into bite-sized pieces in a mixing bowl to ensure an even distribution throughout the salad.
- Combine ingredients: Gently fold in the thawed and drained salad shrimp, mayonnaise, finely diced celery, small diced red onion, freshly squeezed lemon juice, Old Bay seasoning, and minced fresh parsley. Mix until all ingredients are well combined.
- Season and chill: Taste the salad and season with kosher salt and freshly cracked black pepper as needed. Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
- Serve: Once chilled, stir the salad gently and serve as a refreshing dish on its own or as a topping for crackers or sandwiches.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt or a low-fat mayo.
- You can add diced cucumber or bell pepper for extra crunch and color.
- If fresh lemon is not available, use 1 teaspoon of bottled lemon juice as a substitute.
- Ensure shrimp is fully thawed and well drained to avoid watery salad.
- The salad can be prepared a day in advance and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 65 mg
