Dill Cream Shrimp and Crab Salad
A refreshing seafood medley of tender shrimp and imitation crab, enveloped in a luscious, herbaceous dill-infused dressing and accented with crisp vegetables. This protein-rich dish comes together swiftly, making it ideal for a light lunch or chilled appetizer.
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Servings: 4
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.