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, you’re friends and family won’t know the difference!

Cold Seafood Salad Recipe

Not only will no one care that you’re using imitation crab or lobster for this Seafood Salad recipe, they’re all going to be asking you for the recipe! It’s creamy, tangy, fresh and herby.

And to be clear, it’s not actually imitation seafood. It’s actual seafood, that imitates the flavor of crab and lobster.

If you’re seafood market has lobster and crab on sale, or if price isn’t a concern for you, by all means go ahead and swap out the real thing for this seafood salad. But I promise you, this version is equally delicious!

How To Make Seafood Salad

1. 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.
2. 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.
3. 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 Seafood In This Seafood Salad Recipe?

So here’s the thing. Imitation crab meat and lobster meat are actually seafood. It’s not fake seafood, it’s just seafood that’s meant to look and taste like crab or lobster.

But it’s still seafood! So the answer is yes, you can swap out real crab meat and/or real lobster meat in this recipe if you like, but all the ingredients here are seafood!

How Long Does This Last In The Refrigerator?

This seafood salad will be good for up to three days in the refrigerator. Three days is usually my max for any seafood recipe, and I’m going to stick to it here as well. Although I have to say I do love this salad made ahead of time so that the flavors blend together, so give it at least an hour or two before serving!

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 instead or even leave it out of the recipe.

As we mentioned above, you can certainly swap out real crab and lobster in this salad recipe. Or use larger, cooked shrimp and cut them into bite sized pieces instead of the baby shrimp.

Tips For Success!

We like to try and chop the ingredients roughly the same size for consistency. Not only does this ensure that you taste all of the ingredients in ever bite, but it makes it easier to add to crackers, wraps or bread.

Make sure that you chill the seafood salad after it’s prepared for at least one hour so that the flavors can blend together.

Taste as you go. If you need to adjust the salt levels or any other seasonings, please do so to your liking!

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, we’re not huge fans of letting any type of seafood go much longer than that.

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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