Description

A chilled seafood salad with imitation crab, shrimp, and crisp vegetables in a tangy, creamy dressing. Perfect for summer meals, picnic spreads, or quick lunches, this no-cook recipe balances coastal flavor with unmatched convenience.

Ingredients

1 lb (450g) cooked mixed seafood (imitation crab, shrimp)
1 cup mayonnaise
2 tbsp lemon juice
1/2 cup finely chopped celery
1/4 cup minced red onion
1 tbsp fresh dill (or 1 tsp dried)
1 tbsp Old Bay seasoning (or 1 tsp salt and 1/2 tsp paprika)
1 tsp Dijon mustard (optional)
1/4 tsp black pepper
1/2 cup finely chopped English cucumber
1/4 cup raisins or grapes (optional for sweetness)

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Instructions

Chop seafood into bite-sized pieces and flake if needed.
In a large bowl, whisk together mayonnaise, lemon juice, Dijon mustard (if using), and Old Bay seasoning.
Stir in celery, red onion, dill, and black pepper to blend the dressing.
Fold in cooked seafood, English cucumber, and raisins/grapes (if using) until well combined.
Cover and refrigerate for 30 minutes to allow flavors to meld.
Serve chilled as a standalone salad, lettuce wraps, or sandwich filling.

Notes

Imitation crab can be substituted with pre-cooked halal shrimp or scallops for freshness.
Adjust the Old Bay seasoning to taste—start with 1 tsp for a milder profile.
Add avocado for a creamier texture or serve with crusty bread and pickled vegetables as a complete meal.
Store leftovers in an airtight container in the fridge for up to 24 hours (best when eaten fresh).