Creamy Shrimp and Crab Seafood Salad
A Creamy Seafood Salad Made with Shrimp and Crab
If you’re craving something creamy, cool, and full of seafood flavor, this easy creamy seafood salad with shrimp and crab checks all the boxes. It’s made with tender poached shrimp, flaky imitation crab, and a tangy homemade dressing that brings everything together just right. This salad is perfect for stuffing into sandwiches, piling on crackers, or tucking into crisp lettuce cups. It’s the kind of dish that feels light but filling, great for warmer days, make-ahead lunches, or when you just want something fresh and satisfying without much fuss.
Why This Salad Stays on Repeat in My Kitchen
This salad is so easy to make, it almost feels like cheating. While it’s perfect tucked into a nice buttered sandwich roll, I’ll be honest, I love it most on buttered crackers. You know the ones... those little Captain’s Wafers? Oh, so good. During the summer months, this recipe becomes a regular in my fridge. It holds up well, and on those days when the heat makes turning on the stove feel like a crime, or when I’m in full-on lazy cook mode (or just plain too busy), this salad saves the day. Cool, creamy, and waiting in the fridge like a little gift to yourself.
What Makes This Creamy Shrimp and Crab Salad So Good
The shrimp and crab are really the heart of this dish, they bring that fresh, slightly sweet seafood flavor that makes this creamy seafood salad with shrimp and crab so satisfying. I’m using imitation crab here (budget-friendly and easy), but if you’re going for that deeper, rich seafood taste, feel free to use some nice lump crab meat instead. The seafood gives it just enough natural sweetness, so no sugar needed—another win!
This recipe is also totally customizable. You can go all shrimp, all crab, or stick with the half-and-half like I do. Not much prep is needed for the shrimp these days—you can buy them already peeled and deveined, which is a huge time-saver. I usually go a little overboard and devein both sides (don’t judge me), but you don’t have to.
How to Poach Shrimp Just Right for Tender Results Every Time
Poaching shrimp might sound fancy, but it's one of the easiest and most effective ways to ensure they turn out perfectly tender and flavorful. This method is great for adding shrimp to a creamy shrimp and crab salad, or any dish where you want that delicate, juicy texture. Let’s walk through the steps!
1. Bring Water to a Boil
Start by adding water, seasonings, and aromatics like garlic, bay leaves, and lemon to the pot. Bring the water to a boil so all those flavors infuse the shrimp as they cook.
2. Lower the Heat
Once the water boils, reduce the heat to a gentle simmer. You don't want the water at a rolling boil while the shrimp are in it; this will keep them from becoming tough.
3. Add the Shrimp
Gently add the shrimp into the simmering water. Cook them for just 2–3 minutes, or until they turn pink and opaque. Shrimp cook quickly, so keep an eye on them!
4. Chill the Shrimp
As soon as the shrimp are done, remove them from the water and plunge them into an ice bath to stop the cooking process. This will lock in the tenderness and prevent overcooking.
5. Peel and Chop
After the shrimp have cooled in the ice bath, peel off the shells and chop the shrimp for your salad or other dish. They're now ready to shine!
Pro Tip: Leaving the shells on during poaching helps lock in moisture and adds extra flavor to the shrimp. But if you only have shelled shrimp on hand, don’t worry—it will still turn out delicious!
Watch Me Make This Creamy Shrimp & Crab Salad (Plus a Zesty Twist!)
If you're anything like me, sometimes it's easier to watch it come together than read step-by-step instructions. In this video, I show you exactly how I make this cool and creamy shrimp and crab salad—yes, complete with those buttery crackers I can't stop talking about.
🍤 You’ll also get a peek at a second version that skips the mayo and goes bold with a Cajun vinaigrette—so good, especially if you want something a little lighter but still full of flavor.
Grab a seat, bring a snack, and hang out with me in the kitchen!
The Creamy Dressing that Makes This Salad Shine
I’m all about the creamy, and this dressing is just that, rich, smooth, and absolutely dreamy. Now, you’ve got a couple of ways you can go with this. You could use all mayo or even Miracle Whip if you’re into that tangy kick. Or, if you want a little extra depth, you can mix in sour cream or Greek yogurt. Personally, I love thinning out my mayo with some sour cream, it makes it feel lighter and more refreshing, which is perfect for me. But, like I always say, it’s up to you! Make it yours. The beauty of this recipe is that it’s flexible, so you can adjust the creamy factor to match what you love best.
Light on Veggies, Big on Flavor
You don’t need a ton of veggies or extra ingredients to make this salad pop. A little celery for crunch and some onion is all you need. I’m using spring onions here, but a nice, sweet onion works just as well. The key is not to let the onion overpower that beautiful seafood flavor, after all, it’s all about the shrimp and crab! And the seasonings? I keep them light but full of flavor. I’m all about that Old Bay seasoning, especially the hot version, because I love a little kick! I don’t add too much directly to the salad itself; instead, I like to sprinkle a little extra on top of the finished dish for a bit of extra heat and flavor. It’s all about balance, right?
Creamy Shrimp & Crab Salad
Ingredients
- ½ lb cooked shrimp chopped
- ½ lb imitation crab shredded or chopped
- ¼ cup mayonnaise
- 2 tbsp sour cream
- 2 tbsp fresh lemon juice to taste
- 1 tsp Dijon mustard optional, but adds a little zip
- 1 stalk celery finely diced
- 1 green onion or 2 tbsp red onion, finely chopped
- Salt and black pepper to taste
- ½ tsp Old Bay or Cajun seasoning or more if you like a kick
- Optional: a few dashes of hot sauce fresh dill, or parsley for brightness
Poaching Seasoning for Shrimp:
- 3-4 quarts water enough to cover the shrimp by a few inches.
- 3 tbsp kosher salt or 1 1/2 tbsp table salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- Optional but great:
- Half a lemon sliced
- 1-2 bay leaves
- 5-10 peppercorns or a few cracks of black pepper
- 1 tsp Old Bay or Cajun seasoning just for depth, not for spice
Instructions
- Poaching Instructions for Shrimp:
- Let the water and poaching ingredients come to a gentle simmer (not a hard boil) before adding the shrimp. Then cook just until they turn pink and curl—about 2–3 minutes depending on size.
- Cool shrimp fast (ice water works great), then pat dry before mixing into your creamy salad.
- Putting it all together.
- In a mixing bowl, combine the chopped shrimp and imitation crab.
- Stir in the mayonnaise, sour cream, lemon juice, and Dijon mustard until everything is coated.
- Add the celery, onion, seasonings, and any optional ingredients you like.
- Mix well, taste, and adjust seasoning as needed.
- Chill for at least 30 minutes before serving.
Notes
- For extra flavor: Poaching the shrimp in seasoned water enhances its taste before adding it to the salad.
- Adjust the seasoning: Feel free to add more Old Bay or Cajun seasoning if you like it spicy, or switch up the herbs with fresh dill or parsley for a burst of freshness.
- Chill time: Let the salad chill for at least 30 minutes to allow the flavors to meld together.
- Storage: This salad keeps well in the fridge for up to 2 days, but it's best enjoyed fresh.
Serving Suggestions for Your Creamy Shrimp and Crab Salad
This creamy shrimp and crab salad is so versatile, it’s practically begging to be served in a variety of ways. You can pile it high on a buttered sandwich roll, slap it between two crispy crackers (Captain Wafers are my personal favorite), or spoon it into crisp lettuce cups for a lighter option. It’s perfect for summer picnics, a simple weeknight meal, or even as a starter for a special occasion. You could also pair it with a fresh green salad or even some homemade coleslaw to really bring out those fresh seafood flavors. The possibilities are endless!
And if you're feeling particularly daring, double the dressing and mix that creamy goodness with some pasta shells or rotini work great! It’s a twist on seafood pasta salad that will have everyone coming back for seconds.
Don't Miss the Cajun Zesty Twist—Watch the Video!
If you loved the creamy version, then you’ve got to check out the Cajun vinaigrette version in the video! It’s just as satisfying but without the mayo, more zing, more zest, and packed with that Cajun heat. Want to see how it all comes together? Head to the video to watch the full recipe in action, including both versions. It’s the perfect way to up your salad game, no matter your preference. Be sure to subscribe for more tasty creations and tips, and don’t forget to let me know which version you’re loving the most!
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Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!