This seafood salad has become my go-to quick lunch for weeknights and lazy weekends alike. I first put this combination together years ago when I had leftover shrimp from a shrimp boil and a bag of flaked imitation crab in the freezer. The creamy dill dressing lifted both components and turned simple pantry proteins into something that felt celebratory and fresh. The texture contrast — succulent shrimp, flaky imitation crab and crisp celery — is what makes this bowl so satisfying; every bite has a mix of creamy, slightly tangy and subtly herby notes that keep you coming back for more. I remember serving this at a summer picnic once and how quickly it disappeared. Guests kept asking if I had added anything special; the secret is really just good mayonnaise, bright lemon, and plenty of fresh dill to make the flavors sing. It’s a perfect example of how humble ingredients — frozen shrimp, imitation crab and a jar of mayo — can transform into a dish that feels thoughtful and homemade. Because it’s quick to assemble, it’s ideal for busy afternoons when you want something healthy and high-protein without spending much time at the stove.

Ingredients

• Imitation crab meat (8 ounces): Use flaked-style or stick-style cut into slices. Look for reputable brands that list surimi and simple ingredients; this component adds sweet, flaky texture without the cost of real crab.
• Raw shrimp (8 ounces): I recommend 51–60 count size for consistent bite-sized pieces. Frozen, peeled, deveined shrimp are convenient; thaw under cold running water and pat dry before cooking.
• Fresh lemon (1 lemon): Quarter the lemon for the boiling water and squeeze 2 teaspoons of juice into the dressing — fresh lemon is much brighter than bottled.
• Celery (1/2 cup, finely diced): Choose crisp, pale-green stalks and dice small so they blend well with the seafood for crunch without overpowering.
• Red onion (3 tablespoons, minced): Mild red onion adds color and a subtle bite; rinse briefly under cold water if you prefer a milder onion flavor.
• Old Bay seasoning (1/2 teaspoon): A classic seasoning for seafood that adds warmth and a hint of heat; adjust to taste or use a pinch more for bolder flavor.
• Lemon juice (2 teaspoons): Freshly squeezed into the dressing to balance the mayonnaise with brightness.
• Mayonnaise (1/2 cup): Use a high-quality mayonnaise like Hellmann's/Best Foods or Duke's for a creamy base; for a lighter version use light mayo or a mixture of Greek yogurt and mayo.
• Fresh dill (1 1/2 tablespoons, chopped, plus more for garnish): Dill is essential here — it cuts through the richness and gives the salad its signature herbal note.
• Salt & pepper: Season to taste — start with a pinch and adjust after chilling since flavors settle.

Instructions

Bring water to a boil: Fill a medium pot with water, add a generous pinch of salt and the quartered lemon. Bring to a rolling boil over high heat; the lemon in the water adds a subtle citrus foundation to the shrimp without making them acidic. Poach the shrimp: Add the thawed shrimp to the boiling water and cook for 1–2 minutes until just pink and opaque. Shrimp cook very quickly; watch for even color change and curl. Overcooking makes them rubbery, so remove promptly. Shock in ice water: Transfer the shrimp immediately to a bowl of ice water to stop the cooking process. This preserves a firm, snappy texture and prevents carryover heat from overcooking them. Drain and pat dry: Drain the shrimp in a colander and lay them on paper towels; pat dry to remove excess water so the dressing clings rather than slides off. Combine ingredients: In a large mixing bowl, gently toss the shrimp, flaked imitation crab, finely diced celery, minced red onion, Old Bay seasoning, lemon juice, mayonnaise and chopped dill. Mix until combined but avoid overworking the crab to keep its flakiness. Season and chill: Taste and add salt and pepper as needed. Garnish with additional chopped dill and either serve immediately or cover and refrigerate for up to 2 days to allow flavors to meld.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to 2 days. Use containers with tight-fitting lids or glass storage jars to maintain freshness and prevent odors from the fridge affecting the salad. If you plan to serve the salad later the same day at a picnic, keep it chilled in a cooler with ice packs; transfer to bowls right before serving. Avoid storing at room temperature for more than two hours, and never refreeze the finished salad because the mayonnaise and seafood textures will degrade.

Ingredient Substitutions

If you prefer real crab, substitute an equal weight of cooked lump crab meat and fold in gently to preserve large chunks. For a lighter dressing, use 1/4 cup mayonnaise mixed with 1/4 cup plain Greek yogurt; expect a tangier result with slightly less richness. To make it gluten-free, choose a certified gluten-free imitation crab or use real crab. For extra heat, add a pinch of cayenne or swap Old Bay for a Cajun blend. If you’re avoiding mayo entirely, try a lemon-olive oil vinaigrette, though it will alter the creamy mouthfeel.

Serving Suggestions

Serve on a bed of crisp butter lettuce or in halved avocados for an elegant start. It pairs beautifully with crusty sourdough or crackers for a casual lunch. For a light dinner, spoon the salad over mixed greens with sliced cherry tomatoes and cucumbers, and finish with a drizzle of extra lemon. Garnish generously with dill and a zesty lemon wedge for a restaurant-style presentation.

Cultural Background

This style of chilled seafood salad has roots in coastal American kitchens where seafood is plentiful and salads like crab or shrimp salad are staples for summer gatherings. The use of mayonnaise and dill reflects a blend of classic American deli salads and Northern European influences that favor fresh herbs with seafood. Old Bay seasoning is a regional hallmark, particularly along the Mid-Atlantic coast, and it lends a familiar, nostalgic seafood flavor to many American dishes.

Seasonal Adaptations

In spring and summer, add peas, sliced radishes, or diced cucumber for brightness. In fall, swap dill for a mix of chives and tarragon, and add a touch of apple for sweetness. Around the holidays, serve the salad atop endive leaves as elegant hors d'oeuvres. Cold-weather versions benefit from warming elements like a pinch of smoked paprika or chopped roasted red pepper to add depth.

Meal Prep Tips

Prepare the seafood and chop vegetables the day before to streamline assembly. Store components separately: shrimp and crab in one container, dressing in another, and combine shortly before serving to preserve texture. Use shallow airtight containers to cool rapidly and stack them in the fridge for up to 48 hours. Portion into lunch-sized containers with a lemon wedge for grab-and-go workday meals.

Whether you’re feeding a crowd or preparing a quick solo lunch, this creamy shrimp and imitation crab salad is reliably delicious, easy to adapt and delightfully simple to prepare. It’s one of those dishes that proves great flavor doesn’t require fuss — just quality ingredients, sharp timing and a little fresh herb love.