creamy seafood salad

• Prep Intensity: 2 (very easy – mostly chopping and mixing)

• Cooking Intensity: 2 (quick boiling for shrimp)

• Flavor Intensity: 3 (creamy but bright, not too heavy)

• Spice Level: 1 (no heat – child-friendly)

• Cleanup Intensity: 2 (one pot, one bowl, one knife)

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Time Breakdown

Note: Chilling is not required but allows flavors to meld beautifully.

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Yield

Serves: 4 as a main (sandwich or salad bowl) or 8 as an appetizer (on crackers or endive)

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Ingredients

For the seafood

• 1 lb (450g) medium raw shrimp (41/50 count), peeled and deveined

• 8 oz (225g) lump crab meat (fresh or pasteurized – avoid canned “imitation”)

• 1/2 cup (120g) cooked small bay scallops (optional, for extra texture)

For the creamy dressing

• 1/2 cup (120g) full-fat mayonnaise (Duke’s or Hellmann’s)

• 1/4 cup (60g) plain Greek yogurt (2% or full-fat)

• 1 tbsp fresh lemon juice (about 1/2 lemon)

• 1 tsp lemon zest

• 1 tsp Old Bay seasoning (plus more for garnish)

• 1 tbsp finely chopped fresh dill (or 1 tsp dried)

• 1 tbsp finely chopped fresh chives

• 1/2 tsp garlic powder (not fresh – fresh can overpower)

• 1/4 tsp kosher salt

• 1/4 tsp white pepper (or black pepper, but white keeps the color clean)

Add-ins for crunch & color

• 1/3 cup finely diced celery (about 2 ribs)

• 2 tbsp finely diced red onion (soak in cold water for 5 minutes if you want milder flavor)

• 2 tbsp capers, drained and rough-chopped (optional, but recommended for brininess)

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Instructions

Step 1: Cook the shrimp (5 minutes, intensity 2)

1. Fill a medium pot with 4 cups of water. Bring to a rolling boil.

2. Add 1 tablespoon of salt (it should taste like sea water).

3. Add the raw shrimp. Boil for 1–2 minutes until they just turn pink and curl into a loose “C” shape.

   • Do not overcook – they will become rubbery.

4. Immediately drain and transfer shrimp to a bowl of ice water to stop cooking (this keeps them snappy).

5. After 2 minutes, drain well and pat completely dry with paper towels.

6. Cut each shrimp into 3–4 bite-sized pieces (about 1/2-inch chunks).

Step 2: Prep the remaining ingredients (5 minutes, intensity 1)

1. If using canned crab, drain it gently and pick through it to remove any bits of shell or cartilage.

2. Finely dice the celery and red onion.

3. Chop the dill, chives, and capers.

4. Zest and juice the lemon.

Step 3: Make the dressing (3 minutes, intensity 1)

1. In a large mixing bowl, whisk together:

   • Mayonnaise

   • Greek yogurt

   • Lemon juice + zest

   • Old Bay

   • Dill, chives, garlic powder, salt, and white pepper

2. Taste the dressing. It should be tangy, creamy, and savory – not flat. Adjust salt or lemon to your preference.

Step 4: Combine everything (2 minutes, intensity 1)

1. Add the chopped shrimp, lump crab meat, diced celery, red onion, and capers to the bowl with the dressing.

2. Use a rubber spatula to fold gently – you want to keep the crab lumps intact. Overmixing will break them into mush.

3. Cover and refrigerate for at least 30 minutes (or up to 24 hours) to let the flavors marry.

Step 5: Final taste & serve

1. Before serving, taste and add a tiny pinch of salt or a squeeze of lemon if needed.

2. Garnish with an extra sprinkle of Old Bay and fresh dill.

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Serving Suggestions

• Classic: Scoop onto a toasted buttery croissant with lettuce and tomato.

• Low-carb: Serve in half an avocado or on cucumber rounds.

• Appetizer: Pile onto endive leaves or butter crackers (Ritz or Club crackers).

• Salad bowl: Place over mixed greens with hard-boiled egg slices and a lemon wedge.

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Storage & Make-Ahead

• Refrigerate: In an airtight container for up to 2 days. The seafood will remain safe, but the texture is best on day 1.

• Do NOT freeze: The creamy dressing will split, and the shrimp will become watery and tough.

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Nutrition Facts (per serving – 1/4 of recipe as a main)