Seafood Salad

This cold Seafood Salad is so easy to make and it’s super affordable! Serve this creamy and tangy salad as a light meal or for appetizers. Scoop it into a lettuce wrap, pile onto a bun or serve it with crackers!

This inexpensive seafood salad is made with imitation crab and lobster meat and real baby shrimp. Along the same lines as our hot Lobster Delight Dip, no one will know the difference!

Why We Love This Seafood Salad Recipe

We first tried a cold Seafood Salad like this are out local grocery store. We called it “white trash dip”, not such a lovely name but a lovely flavor for sure. The reason for the super slang name is because this seafood recipe uses imitation crab and lobster instead of the real stuff. Now, to be clear, it’s actual seafood, but seafood that imitates the flavor of lobster and crab.

So why use imitation lobster and crab? Well, you can certainly use the real thing if your pockets are deep enough. But this way we get to enjoy this seafood salad a lot more often. Place a bowl onto your cheese board for appetizers, serve in lettuce wraps or on a soft roll for lunch.

How To Make

Not only is this recipe super easy to make, but it’s a perfect make ahead recipe for parties and holidays. You do need to chill this a few hours before serving for the best flavor, so the day before is even better.

• Remove the crab meat and lobster meat from the packaging and rinse well. Chop the meat into bite sized pieces and add to a bowl along with the baby shrimp.
• Whisk the mayonnaise, pickle brine, dill, salt and pepper in a bowl. Pour over the seafood and gently fold together with a large spoon or spatula.
• Cover and chill for at least 1 hour before serving. Serve with crackers for appetizers or use in a sandwich or a low carb lettuce wrap.

Can I Use Real Lobster And Crab?

You can use real lobster meat and crab meat if you prefer. I urge you to try the imitation meat first, again, it’s real seafood and it’s pretty good. Especially when you’re mixing it with mayonnaise and other flavorings, it’s really delicious as is.

Variations

Dill and seafood go hand in hand, but if dill isn’t a flavor that you love there are some other options! Fresh parsley for sure, but also tarragon, chives, fennel fronds or basil would all be great!

If you don’t have any fresh herbs on hand you can use a little bit of dried herbs instead or even leave it out of the recipe.

We’ve even added chopped pickles to this for an added tang!

Tips For Success

• The Right Size: Chop the ingredients fairly small and roughly the same size.This ensures that you taste all of the ingredients in every bite. Having the same size ingredients also makes it easier to add to crackers, wraps or bread.
• Make Ahead Of Time: Chill the seafood salad after it’s prepared for at least one hour so that the flavors can blend together. A few hours or up to overnight is best.
• Taste Often: As you’re making this seafood salad, taste it as you go to make sure the seasoning is right. You’ll need to stir the salad again after refrigerating and yep, taste it for seasonings again before serving.

Storing Leftovers

Make sure to store leftover seafood salad in a bowl wrapped tightly with plastic wrap or in an air tight container. This will last for up to 3 days in the refrigerator, as with most seafood recipes you really don’t want to go past three days.

After storing, give the salad another toss before serving, and adjust the seasonings if needed.

Looking For More Seafood Recipes?

• Tex-Mex Crab Dip
• Shrimp Puffs
• Tuna Cakes
• Tuna Melt Bruschetta
• Salmon Salad Recipe

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