Dill Cream Shrimp and Crab Salad in a tangy, herby dressing—quick, protein-packed, and perfect for sandwiches, lettuce cups, or make-ahead lunches.
This chilled seafood salad is all about bright flavor and easy assembly. Tender poached shrimp and sweet, flaked crab (imitation or real) get folded with crunchy celery, a pop of red onion, lemon, and plenty of fresh dill. Old Bay adds that familiar, coastal nudge while a mayo-based dressing keeps everything luscious without weighing it down.
Make it in minutes, then chill for the flavors to mingle. Spoon it into buttered brioche or sturdy hoagies, mound it over crisp greens, or scoop it with crackers for a snacky dinner. However you serve it, the balance of creamy, citrusy, and herby keeps every bite lively.
Gather These for Dill Cream Shrimp & Crab Salad
- Shrimp — Poached just until pink and tender; a quick ice bath locks in juicy texture.
- Imitation crab (or real lump crab) — Sweet, flaky body that stretches the salad without overpowering the shrimp.
- Celery & red onion — Fresh crunch and gentle bite for contrast.
- Mayonnaise — Silky base that carries lemon and dill; use a brand you love.
- Fresh dill & lemon juice — Bright, herbal zip that defines the salad.
- Old Bay — Classic seafood seasoning for warmth and depth.
- Salt & black pepper — Final balance to sharpen flavors.
From Pot to Bowl: The Steps
- Poach the shrimp. Salt a pot of water, toss in lemon quarters, and simmer shrimp 1–2 minutes until opaque. Shock in ice water, then pat dry.
- Flake the crab. Slice sticks or break flakes into bite-size pieces so they distribute evenly.
- Mix the dressing. Whisk mayonnaise with lemon juice, Old Bay, dill, a pinch of salt, and cracked pepper.
- Fold gently. Add shrimp, crab, celery, and red onion; fold to coat without shredding the seafood.
- Chill. Cover and refrigerate at least 20 minutes so the flavors marry. Taste and adjust lemon, salt, or dill before serving.
Can I use real crab instead of imitation?
Yes—lump or claw meat is wonderful. Drain well and pick through for shells. Real crab is more delicate and saltier, so start with a little less seasoning and lemon, then adjust after chilling for best balance.
Which shrimp size works best?
Small to medium (51–60 count) are ideal because they poach quickly and distribute into every bite. If using larger shrimp, chop into thirds after poaching. Always dry thoroughly; excess moisture can thin the dressing.
Can I lighten the dressing?
Absolutely. Swap a third to half of the mayo for thick Greek yogurt, then add a teaspoon of olive oil for silkiness. Taste and adjust lemon and salt; yogurt is tangier, so balance with a pinch more Old Bay.
How long does seafood salad keep?
For peak texture and food safety, refrigerate in an airtight container and enjoy within 2 days. Keep it cold (below 40°F) and avoid letting it sit out more than 1 hour, especially for picnics or potlucks.
Best ways to serve it?
Pile into toasted brioche rolls or crusty baguettes, spoon into butter-lettuce cups, or serve over chopped romaine with avocado and tomatoes. It’s also great with crackers or crostini as a quick, elegant appetizer plate.
Fresh Pairings for This Salad
- Herbed potato wedges roasted with lemon and parsley—the warm, starchy counterpoint makes a satisfying plate.
- Simple cucumber salad with rice vinegar and dill—extra crispness without competing flavors.
- Sweet corn on the cob or a corn-tomato salad—summery sweetness that flatters the briny seafood.
Recipe Tips
- Poach, don’t boil. Gentle heat keeps shrimp tender; pull them the moment they turn opaque.
- Dry matters. Pat shrimp dry and drain crab well so the dressing stays creamy, not watery.
- Chill time counts. A brief rest melds flavors; add a last-minute squeeze of lemon to brighten just before serving.
Storage & Make-Ahead
Make the salad up to 1 day ahead for best texture. Store in an airtight container and keep cold; stir before serving. Leftovers keep up to 2 days in the fridge. Freezing isn’t recommended—mayonnaise and seafood change texture once thawed.
Dill Cream Shrimp and Crab Salad
Ingredients
- 3 tablespoons finely chopped red onion
- 8 ounces shrimp peeled and deveined (preferably 51-60 count size)
- ½ teaspoon Old Bay seasoning blend
- ½ cup creamy mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- ½ cup celery minced into small pieces
- Freshly ground black pepper and salt according to taste
- 1 lemon cut into quarters
- 1½ tablespoons chopped fresh dill plus extra for garnishing
- 8 ounces imitation crab meat either flaked or sliced from sticks
Instructions
- Bring a large saucepan of salted water to a boil and toss in the lemon quarters to infuse the water.
- Carefully add the shrimp and poach them for 1 to 2 minutes, just until they turn opaque and pink. Immediately transfer the cooked shrimp into a bowl of ice water to halt the cooking process.
- Once the shrimp are cooled, drain thoroughly and blot dry with a clean towel.
- In a mixing bowl, combine the cooled shrimp, imitation crab, finely chopped celery, minced red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise, and freshly chopped dill.
- Stir the mixture gently until the seafood and vegetables are evenly coated with the creamy dressing.
- Finish by sprinkling extra dill over the top for a burst of freshness. Serve immediately or store covered in the refrigerator for up to two days.