INSTRUCTIONS:
- 1st Step – Ensure that the lump crab meat is cleaned of any shells or cartilage and that the shrimp are cooked, peeled, and deveined. You can use fresh or pre-cooked crab meat and shrimp for convenience.
- 2nd Step – Chop the celery, red bell pepper, cucumber, green onions, and fresh parsley into small, uniform pieces. The combination of colors adds visual appeal to the salad.
- 3rd Step – In a mixing bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, fresh lemon juice, salt, pepper, and optional seafood seasoning. Adjust the seasoning to suit your taste preferences.
- 4th Step – In a large mixing bowl, gently combine the lump crab meat, cooked shrimp, chopped vegetables, and herbs. Pour the prepared dressing over the mixture and toss gently until everything is evenly coated.
- 5th Step – Cover the Crab Seafood Salad with plastic wrap or transfer it to a sealed container. Refrigerate for at least 30 minutes to 1 hour to allow the flavors to meld together and the salad to chill.
- 6th Step – Once chilled, give the salad a final toss to redistribute the dressing. Serve the Crab Seafood Salad on a bed of lettuce leaves, as a sandwich filling, or alongside crusty bread or crackers. Garnish with additional fresh herbs or a wedge of lemon for a finishing touch.
Recipe Tips:
- Use lump crab meat for its sweet and tender texture, but feel free to substitute with claw meat or a combination based on availability.
- Tail-on cooked shrimp adds visual appeal to the salad, but you can also chop them into bite-sized pieces if preferred.
- Adjust the creamy dressing ingredients (mayonnaise and Greek yogurt) to achieve your desired level of creaminess.
- Add a dash of hot sauce or paprika for a hint of heat and color contrast in the salad.
