🦐 Seafood Salad Supreme

A luxurious, creamy seafood salad made with a blend of shrimp, crab, celery, herbs, and a zesty dressing. Perfect for sandwiches, croissants, crackers, or as a chilled side dish.

⭐ Ingredients (Serves 6–8)

Seafood

• 1 lb cooked shrimp, chopped (or small salad shrimp)

• 1 lb imitation crab or real lump crab, shredded

• ½ lb bay scallops or calamari rings (optional, cooked & chilled)

Vegetables & Add-ins

• 1 cup celery, finely diced

• ½ cup red onion, finely diced

• ½ cup red bell pepper, diced

• ¼ cup fresh parsley, chopped

• 2–3 hard-boiled eggs, chopped (optional, for deli-style)

Creamy Dressing

• 1 cup mayonnaise

• 2 tbsp sour cream or Greek yogurt

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1 tsp Old Bay seasoning (or seafood seasoning)

• ½ tsp garlic powder

• ½ tsp paprika

• Salt & pepper to taste

• Optional: 1–2 tsp sugar for classic deli-style sweetness

🔪 Instructions

1. Prepare the seafood

• Chop shrimp and crab into bite-size pieces.

• If using scallops or calamari, cook briefly, chill, and chop.

2. Prepare the vegetables

Dice celery, onion, bell pepper, and parsley.

3. Make the dressing

In a bowl, whisk together:

• Mayo

• Sour cream

• Dijon

• Lemon juice

• Old Bay

• Garlic powder

• Paprika

• Salt & pepper

Taste and adjust seasoning.

4. Combine everything

In a large bowl, mix:

• Seafood

• Vegetables

• Dressing

Fold gently to avoid breaking up the seafood.

5. Chill

Refrigerate at least 1–2 hours for flavors to blend (overnight is best).

6. Serve

Serve chilled with:

• Crackers

• Croissants

• Lettuce cups

• Pasta (for seafood pasta salad)

• On a sandwich or wrap

🍽️ Serving Ideas

• Add cooked pasta for a seafood macaroni salad.

• Serve on toasted brioche buns for seafood rolls.

• Scoop into avocado halves for a low-carb lunch.

❓ Q & A SECTION

Q1: Can I use canned crab or imitation crab?

Yes—imitation crab works great for a classic deli vibe. Canned crab also works, but drain well and choose lump style.

Q2: Do I have to cook the shrimp?

If using precooked shrimp—no.
If raw: boil 2–3 minutes until pink, then chill.

Q3: Can I make it lighter?

Yes:

• Use half mayo, half Greek yogurt

• Use light mayo

• Add extra celery, cucumber, or chopped lettuce for bulk

Q4: How long will it keep?

• Refrigerator: 2–3 days (seafood spoils quickly)

• Do not freeze—texture becomes mushy.

Q5: Can I add pasta?

Yes! Add 2–3 cups cooked elbow or shell pasta for a Seafood Pasta Salad Supreme.

Q6: What seasonings work well?

• Old Bay

• Dill

• Lemon pepper

• Paprika

• Celery salt

Avoid heavy spices that mask seafood flavor.

Q7: How do I make it spicy?

• Add hot sauce

• Add Cajun seasoning

• Add diced jalapeños or crushed red pepper flakes

Q8: What if my salad is watery?

Seafood releases moisture. To prevent:

• Pat seafood dry before mixing

• Add a little extra mayo

• Chill before serving so it thickens