Description
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!
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
– 1/2 cup celery, finely diced
– 3 tablespoons red onion, minced
– 1/2 teaspoon Old Bay seasoning
– 2 teaspoons lemon juice
– Salt and pepper to taste
– 1/2 cup mayonnaise
– 1 1/2 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.
Notes
Feel free to add other vegetables like diced bell peppers or cucumbers for extra crunch and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 317 kcal
- Sugar: 3 g
- Sodium: 648 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 160 mg