Introduction
has been my summer lifesaver since that scorching July afternoon when I first whipped it up for an impromptu beach picnic. You know those dishes that just transport you somewhere? This one's it. The tender shrimp and sweet crabmeat, kissed with fresh lemon and herbs, create this incredible medley that's somehow both light and satisfying. I love how the celery adds this perfect crunch – it's like waves breaking on the shore (okay, maybe I'm getting carried away, but seriously!). It's become my go-to for everything from fancy dinner parties to lazy Sunday lunches.
Timing
- Prep time: 15 minutes
- Cook time: 5 minutes (just for the shrimp)
- Total time: 20 minutes
Ingredients
- 1 pound medium shrimp, peeled and deveined (frozen works fine - I use it all the time)
- 8 oz lump crab meat (splurge on the good stuff if you can!)
- 3 celery stalks, diced super tiny
- 1/2 red onion, finely chopped (or shallots if you're feeling fancy)
- 3/4 cup mayo (light mayo works too but... why?)
- 2 tbsp fresh lemon juice
- 1 tbsp Old Bay seasoning (my secret weapon!)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste (be generous!)
Step-by-Step Instructions
Step 1: Cook the Shrimp
Bring a pot of water to boil - and yes, salt it like the ocean! Drop those shrimp in and cook just until they turn pink, about 3 minutes tops. Don't even THINK about walking away - overcooked shrimp are just... sad. Plunge them into an ice bath immediately. Trust me on this one!
Step 2: Prep the Mix-ins
While the shrimp are cooling, chop your celery and onion. Make 'em tiny - nobody wants to bite into huge chunks! And here's a little trick I learned from my grandmother: pat the crab meat dry with paper towels. Makes everything blend better!
Step 3: The Magic Moment
In a big bowl (bigger than you think you need), mix the mayo, lemon juice, and Old Bay. Fold in the seafood and veggies super gently - we're not making seafood mush here! The key is to keep those beautiful chunks intact. Sometimes I add an extra squeeze of lemon right at the end... or two... or three...
Healthier Alternatives
Look, I've tried every possible variation of this recipe (my sister's on keto, my best friend's dairy-free - it's been a journey). You can swap the mayo for Greek yogurt mixed with a little olive oil, or do avocado mashed with lemon juice. Seafood Salad Just don't use fat-free mayo - I tried it once in 2024 and still haven't recovered from the disappointment!
Storing Tips
This salad keeps in the fridge for about 2 days, but honestly? It never
