Easy Crab Salad Recipe
If there’s one thing my Louisiana roots taught me, it’s how to make seafood sing. You know I love a recipe that feels fancy but takes no time at all, and this Seafood Crab Salad is it. It’s light, creamy, and full of that fresh crab flavor. I grew up watching my family turn a little seafood into a whole meal. Serve it with crackers, on a sandwich, or straight out the bowl, I won’t judge.
Servings 4
Calories 297kcal
Ingredients
- 1 teaspoon olive oil
- ½ pound raw shrimp Cut into smaller chunks, about an inch.
- ½ pound jumbo lump crab You can use imitation crab if you wish.
- 1 finely chopped celery stalk
- 2 tablespoons finely chopped red onions
- ½ cup mayo
- 1 tablespoon fresh lemon juice Add more and adjust to taste if neccessary.
- 1 tablespoon fresh, chopped dill
- 1 teaspoon Old Bay Seasoning Divided into ½ teaspoon portions.
- salt and pepper to taste
Instructions
- Heat a skillet on medium-high heat with the olive oil.
- When hot, add the shrimp and cook for 3-4 minutes, flipping halfway through until the shrimp turns bright pink.
- Add the crab and ½ teaspoon of the Old Bay Seasoning. Stir.
- Remove the crab and shrimp from the pan and add it to a large mixing bowl along with the mayo, lemon juice, celery, onions, ½ teaspoon Old Bay seasoning, and salt and pepper to taste.
- Stir to combine.
- Serve chilled or at room temperature.
Video
Notes
You can substitute any seafood you like or omit the shrimp and keep it as a crab salad.
I like to use a food processor to chop the onions and celery. It's quick and gets them to the perfect texture.
You can lower the fat in the recipe but substitute mayo for plain, non-fat Greek yogurt.
Nutrition
Serving: 1serving | Calories: 297kcal | Carbohydrates: 1g | Protein: 16g | Fat: 26g