Recipe

Savory Seafood Salad (Smooth and Bright)

A creamy, bright seafood salad with tender shrimp and flaky crab, lemony herbs, and just enough crunch. Perfect for sandwiches, crackers, or a straight-from-the-bowl situation.

By Matt Campbell

•

4.8

Jump to Recipe

This is the seafood salad I make when I want something that feels a little fancy, but behaves like a weeknight snack. It is smooth, savory, and bright, with a lemony bite that keeps the creamy base from going sleepy. Think: tender shrimp, sweet crab, a whisper of Dijon, and herbs that make the whole thing taste like you meant to do this.

The best part is how flexible it is. Pile it onto toasted buns, scoop it with crackers, tuck it into lettuce cups, or eat it standing at the fridge while "just checking the seasoning." No judgment. Tasting as you go is encouraged.

Why It Works

Smooth texture without being gluey: A mayo and Greek yogurt base stays creamy, not heavy, and still tastes classic.
Bright, savory flavor: Lemon zest and juice wake everything up, while Dijon and Old Bay bring the cozy seafood-shop vibe.
Seafood stays tender: Gentle poaching plus a quick chill keeps shrimp juicy and prevents that rubber-bounce.
Make-ahead friendly: It actually gets better after a chill in the fridge, so it is perfect for lunches and hosting.

Pairs Well With

Buttery toasted brioche buns
Crisp dill pickles or quick-pickled cucumbers
Kettle chips or salt and vinegar chips
Simple arugula salad with lemon vinaigrette

Storage Tips

Refrigerate: Store seafood salad in an airtight container for up to 2 days. Seafood is best when it is fresh, so this is not the recipe to forget in the back of the fridge.

Keep it cold: If serving at a gathering, set the bowl over a larger bowl of ice and return it to the fridge between rounds. Food safety is not optional with seafood.

Do not freeze: Mayo and yogurt bases tend to separate and the seafood texture gets watery.

Revive leftovers: If it tightens up overnight, stir in 1 to 2 teaspoons of lemon juice or a small spoonful of mayo to loosen it. Taste, then salt.

Common Questions

Can I use imitation crab?

You can. It will be a little sweeter and less delicate than real crab, but it still makes a solid, budget-friendly salad. Chop it into bite-size pieces and keep the seasoning on the lighter side at first.

What seafood works best for a smooth seafood salad?

A mix of shrimp plus lump crab gives you tender bites and a naturally sweet flavor. If you want it even smoother, chop the shrimp smaller and use backfin or lump crab instead of jumbo chunks.

Can I use pre-cooked shrimp?

Yes, and it makes this even faster. Skip the poaching step. Give the shrimp a quick rinse if it smells briny, then pat it very dry (this matters), chop, and carry on with the dressing.

Can I make it ahead?

Yes. Make it up to 24 hours ahead for best flavor and texture. Stir well before serving and add a squeeze of lemon if it tastes a little flat.

How do I keep shrimp from getting rubbery?

Poach gently and do not overcook. Pull the shrimp as soon as it is pink and opaque and chill it in an ice bath until cool. Overcooking is the fastest way to go from silky to squeaky.

Is this gluten-free?

The salad itself is naturally gluten-free, but always check labels on Old Bay style seasonings and Dijon. Serve with gluten-free crackers or lettuce cups if needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan (for poaching shrimp)
Mixing bowl
Fine-mesh strainer or slotted spoon
Cutting board and knife
Microplane or fine grater (for lemon zest)
Rubber spatula or spoon

I started making seafood salad when I realized I was spending real money on deli tubs that were either bland or weirdly sweet. This version is my fix: briny, lemony, and creamy in a way that feels intentional. It is the kind of recipe that makes you look like you have your life together, even if your kitchen is currently a disaster zone with lemon zest on the counter and dill stuck to your sleeve.

Savory Seafood Salad (Smooth and Bright)

(4.8 Reviews)

Prep Time 20 mins

Cook Time 5 mins

Total Time 25 mins

Servings 4

Ingredients

1 lb raw shrimp, peeled and deveined (tail off)
8 oz lump crab meat, picked over for shells
1/2 cup mayonnaise
1/4 cup plain Greek yogurt (or use more mayo for a classic version)
1 tsp Dijon mustard
1 tsp Old Bay seasoning (or similar seafood seasoning), plus more to taste
1 to 2 lemons (you will use zest and about 2 to 3 tablespoons juice total, plus extra to taste)
1 small celery stalk, very finely diced
2 tbsp finely chopped fresh dill (or parsley)
1 tbsp finely chopped chives or green onion
1 tbsp capers, drained and chopped (optional but highly recommended)
1/4 tsp garlic powder
1/4 tsp black pepper
Salt, to taste

Optional for serving: toasted buns, crackers, lettuce cups, sliced cucumber, extra lemon wedges

Instructions

Zest first, then juice. Zest 1 lemon into a small bowl. Then juice the lemon. You will want about 2 to 3 tablespoons juice total for the whole recipe. If your lemon is small, grab a second. (Zesting is much easier before juicing, and this keeps the lemon situation tidy.)
Poach the shrimp gently. Add enough water to a medium saucepan to cover the shrimp (usually 4 to 6 cups). Bring it to a bare simmer, then season with a pinch of salt and 1 to 2 teaspoons of the lemon juice you just squeezed. Add shrimp and cook until pink and opaque, about 2 to 5 minutes depending on size. (They should curve into a gentle C shape. If they curl into a tight O, they are heading toward overcooked.)
Chill fast. Transfer shrimp to an ice bath until cool, 2 to 5 minutes, then drain well and pat dry. (Dry shrimp equals creamy salad, not watery salad.)
Chop for that smooth bite. Chop shrimp into 1/2-inch pieces. Leave a few bigger bits if you like texture, but smaller pieces help the salad feel more cohesive.
Make the dressing. In a mixing bowl, stir together mayonnaise, Greek yogurt, Dijon, Old Bay, lemon zest, 2 tablespoons lemon juice, garlic powder, and black pepper.
Add the mix-ins. Fold in celery, dill, chives, and capers (if using).
Fold in seafood carefully. Add shrimp and crab. Gently fold until coated, trying not to shred the crab too much.
Taste and tune. Add more lemon juice for brightness, Old Bay for savoriness, and salt as needed. Seafood varies a lot in saltiness, so taste before you go heavy-handed.
Chill, then serve. Refrigerate for 15 to 30 minutes if you have time. Serve on toasted buns, with crackers, or piled into lettuce cups. For food safety, do not let it sit out more than 2 hours (or 1 hour if it is hot out).

Nutrition information is estimated.

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