Name: Easy Crab and Shrimp Seafood Salad
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: US
Ingredients: 0.5 pound cooked shrimp (tails removed), cut in bite-sized pieces; 1 (8 ounce) package flake-style imitation crabmeat, chopped into bite-sized pieces; 3 hard-boiled eggs, chopped; 0.25 cup green peas; 0.25 cup white corn kernels; 2 green onions, sliced; 1 tablespoon chopped fresh dill; 0.25 cup sour cream; 0.25 cup mayonnaise; Salt and freshly ground black pepper to taste; 6 cooked shrimp, tails on, for garnish

Indulge in a chilled symphony of the sea with our Crab and Shrimp Salad. Succulent shrimp and sweet crab mingle with creamy textures and bright pops of flavor, creating a light yet satisfying culinary experience. Perfect as a sophisticated lunch or an elegant appetizer.

Follow The Directions

01

Step

In a large bowl, gently combine the cooked shrimp, crabmeat, chopped hard-boiled eggs, green peas, corn kernels, sliced green onions, and fresh dill. (5 minutes)

02

Step

In a separate small bowl, whisk together the sour cream and mayonnaise until smooth and well combined. (2 minutes)

03

Step

Pour the creamy dressing over the shrimp and crab mixture. Gently fold together until all ingredients are evenly coated. Be careful not to overmix to maintain the texture of the crab and shrimp. (3 minutes)

04

Step

Season the salad with salt and freshly ground black pepper to your liking. Start with a pinch of each and adjust as needed. (1 minute)

05

Step

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This also helps the salad to chill thoroughly. (30 minutes)

06

Step

Before serving, gently stir the salad. Garnish with the reserved cooked shrimp (tails on) for an elegant presentation. Serve chilled and enjoy! (2 minutes)

For an extra burst of flavor, consider adding a squeeze of fresh lemon juice to the dressing.
If you prefer a tangier salad, you can substitute plain Greek yogurt for some of the sour cream.
Make sure the shrimp is fully cooked and chilled before using it in the salad. Overcooked or warm shrimp can affect the overall taste and texture.
This salad is best enjoyed fresh. While it can be stored in the refrigerator for up to 24 hours, the texture may change slightly.
Serve with crackers, lettuce cups, or as a filling for sandwiches or wraps.

Agnes Cruickshank

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