This seafood salad has been one of my fastest go-to lunches since I first improvised it on a busy summer afternoon. I had leftover shrimp from a shrimp boil and a package of imitation crab that needed to be used, and the combination of tender shrimp, flaky crab, crisp celery and a lemony dill mayonnaise came together so effortlessly that I wrote the proportions down that night. The texture is a lovely contrast: firm shrimp, soft but slightly chewy imitation crab, and crunchy vegetables all coated in a bright, creamy dressing that wakes up the palate with citrus and fresh herbs.

I tend to reach for this preparation when I want something high in protein that feels special but takes almost no time to make. It works brilliantly spooned over butter lettuce leaves for a light lunch, scooped into a crusty roll for an easy sandwich, or plated with new potatoes and a green salad for a simple dinner. The flavor is clean and slightly briny, with Old Bay seasoning giving an unmistakable coastal note and fresh dill adding a fragrant finish. Family members who usually insist on hearty plates still ask for seconds, and the recipe scales well when feeding a small crowd.

Ingredients

• Imitation crab meat: 8 ounces of flaked style or sticks cut into slices. Choose a good-quality brand labeled surimi; it provides the crab-like texture without the price. If you prefer, look for gluten-free labeled versions.
• Raw shrimp: 8 ounces, I use 51-60 count which cooks quickly and yields tender bites. Fresh is lovely but frozen, thawed shrimp works perfectly when rinsed and patted dry.
• Lemon: 1 lemon, quartered for boiling the shrimp and 2 teaspoons of freshly squeezed lemon juice for the dressing to add bright acidity.
• Celery: 1/2 cup finely diced for crunch and moisture balance with the seafood. Choose crisp ribs and remove any stringy fibers before dicing.
• Red onion: 3 tablespoons minced to lend a sweet sharpness; soak briefly in cold water if you want a milder bite.
• Old Bay seasoning: 1/2 teaspoon for classic coastal flavor. Start with this amount and adjust if you prefer a more pronounced spice.
• Mayonnaise: 1/2 cup to create the creamy base. Use full-fat mayo for richness or light mayo for fewer calories; you can also use a blend of Greek yogurt and mayo for tang.
• Fresh dill: 1 1/2 tablespoons chopped, plus extra for garnish. Dill brightens the salad with herbaceous notes that pair beautifully with seafood.
• Salt and pepper: To taste. Because imitation crab and seasoning contain salt, add conservatively and taste before final seasoning.

Instructions

Bring water to a boil: Fill a medium pot with cold water, add a generous pinch of salt and the quartered lemon. Bring to a rolling boil over high heat. The lemon infuses a subtle citrus undertone into the shrimp during the blanching step and helps keep the seafood bright. Cook the shrimp: Add the shrimp to the boiling water and stir gently so they cook evenly. Cook for 1 to 2 minutes or until shrimp are opaque and pink throughout. Because shrimp cook quickly, watch them closely; overcooking makes them tough. Internal temperature should reach 120 to 140°F for a tender bite. Shock in ice water: Immediately transfer shrimp to a bowl of ice water to stop cooking and preserve a firm, springy texture. Leave them in the ice bath for at least 2 minutes. This technique, called shocking, locks in moisture and prevents carryover cooking. Drain and pat dry: Drain the shrimp thoroughly and pat dry with paper towels. Drying prevents dilution of the dressing and keeps the salad from becoming watery. If using larger shrimp, halve them to better match the size of the imitation crab. Combine ingredients: In a large bowl, combine the shrimp, imitation crab, finely diced celery, minced red onion, 1/2 teaspoon Old Bay, 2 teaspoons lemon juice, 1/2 cup mayonnaise and 1 1/2 tablespoons chopped fresh dill. Season with salt and pepper to taste. Toss gently until everything is evenly coated; avoid overmixing to keep the crab flakes intact. Chill and finish: Garnish with additional dill and, if desired, a sprinkle more of Old Bay. Serve immediately or cover and refrigerate for at least 15 minutes so flavors meld. This keeps well for up to 2 days; if refrigerating, taste again and adjust salt and lemon before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. Use shallow containers so the salad cools evenly and place a piece of parchment between the lid and salad surface for extra protection. When reheating is desired, this salad is best eaten cold or at room temperature. If the mayonnaise separates slightly after refrigeration, stir gently and add a splash of fresh lemon juice to revive brightness. Discard if it develops an off smell or the texture becomes slimy.

Ingredient Substitutions

If you prefer not to use imitation crab, replace it with 8 ounces of cooked real crab meat or flaked cooked white fish for a different texture and flavor. Swap mayonnaise for a 50/50 blend of Greek yogurt and mayonnaise to reduce fat while retaining creaminess. For dairy-free and egg-free diets, use a commercially available vegan mayo. Swap Old Bay for a pinch of smoked paprika and celery salt if you want a milder seasoning profile. Adjust the lemon and dill to suit your taste.

Serving Suggestions

Serve on a bed of butter lettuce with avocado slices for a light plated lunch, or spoon into a toasted brioche roll for a luxe sandwich. It also pairs well alongside new potatoes tossed with a little olive oil and lemon, or served with crisp cucumber and radish slices. Garnish with extra dill and a lemon wedge for a bright presentation. For entertaining, serve in small cups or on cucumber rounds as an elegant appetizer.

Cultural Background

This style of chilled seafood salad has roots in coastal American kitchens where quick preparations of shrimp and crab were common. The use of mayonnaise-based dressing combined with lemon and fresh herbs is a classic approach to highlighting the delicate flavor of seafood without overpowering it. Old Bay seasoning, created in Baltimore, lends a distinctly East Coast American character and has become synonymous with crab and shrimp dishes across the country.

Seasonal Adaptations

In summer, add diced sweet corn and halved cherry tomatoes for color and crunch. In cooler months, fold in warm fingerling potatoes and a few tablespoons of chopped roasted red pepper for heartier fare. Swap fresh dill for tarragon or chives in spring for subtle differences in aroma. For holiday gatherings, present the salad in small endive leaves as an elegant canapé that reads festive but costs far less than shell-on crab.

Meal Prep Tips

Make the dressing and chop the vegetables up to a day ahead and store them separately. Blanch and shock the shrimp just before assembly for maximum tenderness, or pre-cook and chill the shrimp if you prefer completely cold prep. Portion into single-serve containers for grab-and-go lunches. Use sturdy containers with tight lids to prevent crushing and to preserve texture. Add fresh dill and a squeeze of lemon just before serving for best flavor.

This salad is a small ritual of joy in my kitchen: simple ingredients, fast execution, and satisfying results that invite repeated requests. Try it with your preferred bread or greens and make it your own.