Seafood Salad

This seafood salad is a blend of imitation crab and shrimp in a creamy dill dressing with fresh vegetables. An easy high protein lunch option that takes just minutes to make! I love a good salad for lunch, I often whip up a quick sandwich, or this irresistible seafood salad. This salad can be served in so many different ways and it always gets rave reviews.

Ingredients:
8 ounces imitation crab meat, flaked style, or sticks cut into slices
8 ounces raw shrimp, I use 51-60 count for this recipe
1 lemon, quartered
½ cup celery finely diced
3 tablespoons red onion, minced
½ teaspoon Old Bay seasoning
2 teaspoons lemon juice
salt and pepper to taste
½ cup mayonnaise
1½ tablespoons fresh dill chopped, plus more for garnish

Instructions:
Bring a pot of salted water to a boil. Add the quartered lemon. Add the shrimp to the pot and cook for 1-2 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process. Drain the shrimp then pat dry. Place the shrimp, imitation crab, celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise and dill in a bowl. Toss gently to coat. Garnish with additional fresh dill and serve, or cover and refrigerate for up to 2 days.

Tips for seafood salad:
– You can use imitation crab flakes because they’re already cut into bite sized pieces. You can also buy the stick-style imitation crab and slice it yourself.
– I highly recommend using fresh dill, the flavor is superior to dried dill. If you need to use dried dill, you can substitute 1/2 teaspoon of dried for fresh.
– You can use low fat mayonnaise if desired.
– I like to use small salad sized shrimp so that they’re bite sized, look for shrimp that are 51-60 count per pound.
– It’s best to use raw shrimp which are then briefly boiled and cooled in an ice bath. This will give your shrimp the best flavor and texture. You can use pre-cooked shrimp in a pinch.
– I recommend making sure your red onion is finely chopped so that you don’t get large pieces in each bite. You can also use sliced green onions instead of red onion for a milder flavor.
– This seafood salad can be kept in the fridge for up to 2 days.
– You can use any combination of seafood that you like in this salad, just be sure that the total weight is one pound of seafood. Other great options include bay scallops, or diced lobster meat.

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