Seafood Salad
Cool seafood salads for hot nights — crab salad, Southern tuna salad with egg, shrimp salad, creamy cucumber shrimp salad — for lunches and no-cook suppers.
★ lunch
lunchCrab Salad
Imitation crab meat with dill in a mayo sour cream sauce
Ingredients
- 1 lb Crab meat
- 1/2 cup Cellery
- 1/4 cup Onion
- 1 1/2 cup Mayo
- 1/2 cup Sour cream based dill dip
- 1-2 tbsp Seaonings
Instructions
- 1Medium dice celery and small dice onion. Add to mixing bowl
- 2Shredd/cut crab meat and add to celery and onions
- 3Season to taste and add mayo and dill dip.I used slap yo mama, smoked salt, dill, cayenne pepper and old bay. Feel free to use what you like
- 4Mix it all together, I recommend with a fork to help separate the crab meat. Enjoy!
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Open in Pepper →Cold Suppers That Come Together Fast
When it's too hot to turn on the stove, a bowl of shrimp or crab folded with mayonnaise, celery and onion feels like a real meal. Scoop it onto lettuce, pile it on a croissant, or eat it straight from the bowl standing at the counter.
Cooks on Pepper reach for these in August, on packed-lunch mornings, and any night dinner has to be ready in twenty minutes flat.
Every recipe here is one of those bowls: Crab Salad with celery and onion, Imitation Crab Salad with shallot, Easy Southern Tuna Salad with Egg, New York Deli Shrimp Salad, Cajun Shrimp Salad, and Chopped Tuna Salad over romaine.
Quick Tips
- 1
Poach shrimp gently
Drop peeled shrimp into barely simmering salted water for 2 to 3 minutes, just until they curl and turn pink. Move them straight to ice water so they stay firm.
- 2
Dice celery small
Cut celery into 1/4-inch pieces so every bite gets crunch without big stringy chunks. Same for onion and bell pepper.
- 3
Drain tuna well
Press the lid down hard on each can and pour off every drop, or the mayonnaise turns watery within an hour.
- 4
Chill before serving
Give the salad at least 30 minutes in the fridge so the onion mellows and the dressing tightens up around the seafood.
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