This seafood salad is one of those recipes I reach for when I want something bright, fast, and satisfying. I first fell in love with this combination of shrimp and imitation crab during a summer when my schedule was tight but I still wanted flavors that felt fresh and special. The balance of tender, slightly sweet seafood with crisp celery, sharp red onion, and a creamy mayonnaise-dill dressing is exactly the kind of simple comfort that turns a rushed midday meal into a small celebration. It’s also forgiving: tiny adjustments in seasoning and texture transform the dish while keeping the same easy-to-love profile.

What makes this version stand out for me is its texture play — the pop of bite from celery and onion against the silky shrimp and flaky crab — and the lemon-Old Bay combo that lifts the whole bowl. I often bring this to potlucks or pack it for lunches; it travels well and keeps its freshness when chilled properly. Over the years I’ve learned a few tricks: shock the shrimp in ice to stop carryover cooking, slice imitation crab for better mouthfeel, and use freshly chopped dill for the herbaceous lift. These small steps make a fast dish feel thoughtful.

Ingredients

• Imitation crab: 8 ounces of flaked-style or crab sticks sliced. Look for brands labeled 'surimi' or 'imitation crab'—flaked style gives better texture while sticks are economical and slice nicely.
• Shrimp: 8 ounces raw shrimp (51-60 count recommended). Medium-sized shrimp cook quickly and remain tender—if using frozen, thaw in cold water and pat dry before cooking.
• Lemon: 1 lemon, quartered for boiling and 2 teaspoons juice for dressing. Using the quartered lemon in the water adds a subtle citrus note while fresh juice brightens the dressing.
• Celery: 1/2 cup finely diced celery for crunch. Choose crisp stalks and dice small so each forkful has a bit of crunch without overwhelming the seafood.
• Red onion: 3 tablespoons minced. Use sweeter, younger red onions if possible and rinse briefly if you want a milder bite.
• Old Bay seasoning: 1/2 teaspoon. This classic blend complements seafood with its savory, slightly spicy profile—start small and add more to taste.
• Mayonnaise: 1/2 cup. Full-flavor mayonnaise gives a rich, silky base; substitute light mayo or plain yogurt for a lighter version.
• Fresh dill: 1 1/2 tablespoons chopped, plus extra for garnish. Fresh dill gives an herbal lift that dried dill can't quite replicate.
• Salt & pepper: To taste. I usually start with a pinch of each and adjust after tasting, since imitation crab can be salty.

Instructions

Bring water to a boil: Fill a medium pot with enough water to cover the shrimp and add a generous pinch of salt plus the quartered lemon. Bring to a rolling boil over high heat—this infuses a mild citrus note and seasons the shrimp as they cook. Use about 4 cups of water for 8 ounces of shrimp to ensure even cooking. Cook the shrimp: Add shrimp to the boiling water and cook for 1 to 2 minutes, depending on size, until they turn pink and opaque. Watch closely: shrimp go from perfect to rubbery rapidly. When they curl into a loose 'C' shape and the flesh is opaque, remove immediately. Shock and dry: Transfer shrimp to an ice-water bath to stop cooking immediately—this preserves tender texture. Let sit 1 minute, then drain and pat completely dry on paper towels. Dry shrimp hold dressing better and prevent dilution of flavor. 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, 1 1/2 tablespoons chopped fresh dill, and salt and pepper to taste. Toss gently to coat without breaking up the crab. Taste and adjust seasoning; add a touch more lemon or Old Bay if desired. Chill and serve: Garnish with additional fresh dill and serve immediately, or cover and refrigerate for at least 20 minutes to let flavors meld. Properly chilled, the salad maintains freshness for up to 48 hours—stir gently before serving if refrigerated.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. Use shallow containers to cool the salad quickly and maintain food safety. If packing for lunch, keep the dressing separate from any crunchy garnishes and combine just before eating to preserve texture. When reheating, this salad is best served cold—avoid microwaving. Instead, give refrigerated portions a good stir and let sit at room temperature for 10 minutes for the flavors to relax before serving.

Ingredient Substitutions

If you're avoiding imitation crab, substitute equal parts cooked lump crab or chopped cooked white fish for a closer seafood flavor—adjust salt since real crab can be less processed. To lighten the dressing, swap half the mayonnaise for plain Greek yogurt; note the tang increases and texture firms slightly. For a gluten-free version, ensure your imitation crab or surimi is labeled gluten-free, or use fresh crab. If you want more heat, add a dash of cayenne or a few drops of hot sauce.

Serving Suggestions

Serve atop butter lettuce leaves, on toasted sourdough open-faced sandwiches, or in halved avocados for a pretty presentation. Garnish with lemon wedges and additional snipped dill for freshness. Pair with crisp white wine or a citrusy sparkling water. For a picnic, spoon into a crusty roll with crisp greens for handheld sandwiches that travel well. Add sliced cucumber or grape tomatoes for a colorful, seasonal variation.

Seasonal Adaptations

In summer, swap celery for cucumber and add chopped fresh tarragon for a brighter finish; late summer tomatoes work well too. In cooler months, serve over baby spinach and stir in a tablespoon of capers for briny depth. Holiday gatherings benefit from adding a touch of minced chive and swapping dill for parsley if you prefer milder herbs. Small seasonal tweaks keep this simple base feeling new throughout the year.

Meal Prep Tips

Make a larger batch at the start of the week and portion into individual containers for quick lunches—leave any crunchy toppings off until serving. Use sturdy, BPA-free containers with tight lids for transport. If you plan to prep in advance, under-salt by a small margin since flavors concentrate while chilling. For fridge-stable proteins, buy shrimp that are labeled 'previously frozen' and thaw properly; they often have a better texture than 'fresh' shrimp that were frozen prior to sale.

Cultural Background

This kind of chilled seafood salad is a staple in American coastal home cooking and potluck culture: quick, economical, and adaptable. Imitation crab (surimi) originated in Japan as a way to extend valuable seafood and has been embraced worldwide for its affordability and ability to mimic crab texture. Pairing it with mayonnaise and fresh herbs is a classic American method that emphasizes convenience while honoring the delicate flavor of seafood. Regional tweaks—like adding Old Bay along the Mid-Atlantic—show how local spice blends shape a simple dish.

Success Stories

Readers often tell me this became their go-to when entertaining because it looks elegant but is simple to scale. One friend made trays of the salad for a bridal shower and got compliments for how fresh and balanced it tasted despite being made hours earlier. Another reader said swapping in Greek yogurt fattened up her kids’ breakfast routine while keeping the protein high—proof that the basic template adapts well to family needs. Those notes always make me smile and reaffirm that practical, delicious food brings people together.

Give this seafood salad a try the next time you want a quick, impressive lunch or light dinner. It’s easy to personalize but always reliably bright and satisfying—perfect for weeknights, picnics, and potlucks alike.