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Creamy Shrimp & Crab Salad

A creamy, zesty shrimp and crab salad, tossed with a light mayo-sour cream dressing, fresh vegetables, and just the right kick of seasoning.
Prep Time15 minutes
Cook Time10 minutes
Servings4
Calories: 350kcal

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.