How to make Seafood Salad? (Light, Refreshing, and Delicious)

This seafood salad is light, fresh, and well seasoned! It’s a terrific salad to serve during Lent or as a quick weeknight supper.

A flaky fish base is a deliciously complementedSeafood Salad with fresh dill and a sprinkling of Old Bay flavor. This seafood salad has the perfect combination of flavors and textures!

Why Is Seafood Salad So Delicious?

• It’s extremely adaptable! Serve it as a sandwich, over lettuce, or all by itself for a quick and easy supper.
• A dash of Old Bay seasoning and a smidgeon of fresh dill add loads of flavor while still letting the seafood shine. This recipe ensures that the main attraction, seafood, stays the main attraction. You’ll still be able to taste and appreciate the wonderful seafood flavor!
• This seafood salad has the perfect texture! The delicate imitation crab meat, tender shrimp, and crunchy celery all work together to create a harmonious whole. Every bite is both creamy and crunchy as a result.

Important Ingredients

Imitation Crab Meat – Imitation crab meat is the foundation of every seafood salad. It’s manufactured with a combination of mild white fish, starch, and seasoning to create a product that looks and tastes like real crab meat.

If you choose, you can use genuine crab meat instead, but it’s much easier to use the more usual imitation crab meat.

Shrimp – Smaller shrimp are preferable. If your shrimp is too large to be bite-sized, simply chop it up before adding it to your salad.

Fresh Dill — Fresh dill is ideal in this recipe, although dried dill can also be used. Start with 1/2 teaspoon of dried dill and work your way up from there. Keep in mind that dried herbs have a considerably stronger flavor than fresh herbs.

Chef’s Advice

• Keep an eye on the shrimp while they’re cooking! It only takes a few minutes for them to thoroughly cook. Shrimp that has been fully cooked will be entirely opaque and pink in color.
• After the seafood salad has chilled, adjust the seasoning. It takes an hour for the flavors to develop in the fridge, so it will taste very different from when you put it into when you take it out! This will help you prevent over-seasoning your seafood, which is very sensitive.
• In this salad, you can use any fish you choose! You can experiment as long as the overall weight of the seafood does not exceed one pound. Cooked scallops or diced lobster flesh are also excellent choices.

Seafood Salad

This seafood salad is light, fresh, and well seasoned! It’s a terrific salad to serve during Lent or as a quick weeknight supper.

A flaky fish base is deliciously complemented by fresh dill and a sprinkling of Old Bay flavor. This seafood salad has the perfect combination of flavors and textures!

Ingredients

• ½ pound shrimp deveined and shells removed, see Notes
• ½ pound imitation crab meat chopped into bite-sized pieces
• 1 tablespoon fresh dill chopped
• ½ cup mayonnaise see Notes
• ½ cup celery chopped
• ½ teaspoon Old Bay Seasoning

Equipment

• Small pot
• Large bowl

Instructions For Seafood Salad

1. Boil shrimp for 1-2 minutes or until opaque in a saucepan of water. Drain and pat shrimp dry.
2. Toss all of the ingredients together in a large mixing basin. Before serving, cover and refrigerate for at least one hour in the refrigerator.

Notes

• Before placing the shrimp in your salad, make sure the tails are also removed. For this dish, I prefer to buy shrimp that have already been deveined, peeled, and the tails removed.
• If you like, you can make this dish with low-fat mayonnaise.
  To make this meal Keto-friendly, use full-fat mayonnaise and genuine crab instead of imitation crab.

This recipe serves around 4 people. The nutritional values displayed are for one serving. The macros may differ slightly based on the ingredient brands utilized.

Prepare the recipe as directed, then weigh the completed product to calculate the size of one serving. 4 times the total weight (not including the bowl, pot, or plate in which the food is served). The weight of one serving will be the result.

Nutrition Information

Serving: 1serving, Calories: 306kcal, Carbohydrates: 11g, Protein: 15g, Fat: 22g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 161mg, Sodium: 947mg, Potassium: 86mg, Fiber: 1g, Sugar: 3g, Vitamin A: 89IU, Vitamin C: 3mg, Calcium: 92mg, Iron: 1mg, Net Carbs: 10g