This creamy seafood salad recipe is light, bright, and perfect for summer entertaining.

Shrimp, imitation crab, and crunchy celery are tossed in a creamy mayo dressing with Old Bay, lemon juice, and a few splashes of hot sauce.

plated Seafood Salad with crackers

You’ll Crave This Seafood Salad Because…

  • It is light and refreshing. Perfect for summer entertaining.
  • The bite-sized pieces of shrimp in this recipe are tender and flavorful.
  • While the firm crab meat adds a little sweetness.
  • The zesty, creamy, and seasoned dressing accentuates the seafood and the crunch of the vegetables.
  • Sprinkled with a little dill makes this look so professional and appealing.
mayonnaise , hot sauce , shrimp , lemon, crab , celery , green onion , dill , old bay seasoning , salt and pepper with labels to make Seafood Salad with titles

Ingredients for Seafood Salad

I use shrimp and imitation crab in this recipe, but you can use any combination of seafood you’d like.

  • Shrimp: Use cooked medium shrimp that is peeled and chilled. If you have raw shrimp, cook just until pink and opaque, and then chill before using.
  • Crab: I use imitation crab meat in this salad because it’s budget-friendly and easy to find. I cut it into bite-sized pieces.
  • Celery: Celery adds a nice crunch and freshness to the dish.
  • Green Onion: Finely diced green onion adds flavor without overpowering the seafood.
  • Dressing: The base of this dressing is mayonnaise. Fresh lemon juice and fresh dill add a bright flavor, while Old Bay seasoning enhances the flavor of the seafood.


  • Chopped hardboiled eggs add texture, crunch, and color to seafood salad.
  • Green onion can be replaced with 1 tablespoon of finely minced red onion.
  • Add other fresh herbs like parsley or cilantro.
  • Additional veggies can be added—try red bell pepper, tomato, or diced cucumber.
adding ingredients to bowl to make Seafood Salad

How to Make Seafood Salad

  1. Chop the shrimp and tear the imitation crabmeat into bite-sized pieces.
  2. In a medium bowl, whisk the dressing ingredients (recipe below).
  3. Gently toss in seafood, celery, and green onion until coated.

Serving Suggestions

  • Serve this salad with crackers or crostini.
  • It can be spooned onto a croissant and served as a seafood salad sandwich.
  • Spoon it over a bed of greens.
bowl of Seafood Salad with spoons

Seafood Salad Tips

  • For the best shrimp and crab salad, cut the ingredients bite-sized pieces so a little bit of everything gets on every forkful.
  • Make ahead so the salad stays extra cold, and stir thoroughly before serving.
  • Keep leftover seafood salad in a covered container in the refrigerator for up to 3 days.

More Seafood Favorites

Did you enjoy this Seafood Salad Recipe? Leave a comment and rating below.

plated Seafood Salad with crackers
5 from 4 votes↑ Click stars to rate now!
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Seafood Salad

This seafood salad is packed with protein, and combines the meatiness of crab and shrimp and a zesty creamy dressing.
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 4


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  • 8 ounces cooked medium shrimp peeled and chilled
  • 8 ounces imitation crab
  • 2 ribs celery finely diced
  • 1 green onion finely diced
  • ½ cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh chopped dill or ½ teaspoon dried dill
  • ½ teaspoon Old Bay Seasoning
  • 4 dashes hot sauce such as Tabasco


  • Roughly chop the shrimp. Tear the crab into bite-size pieces.
  • In a medium bowl, combine mayonnaise, lemon juice, dill, Old Bay seasoning, and hot sauce.
  • Add the shrimp, crab, celery, and green onion. Toss to combine.
  • Season with salt and black pepper to taste. Garnish with additional dill if desired.


Serve with crackers, over lettuce, or serve sandwich style.
Leftovers will keep and airtight container in the refrigerator for 3 days. 
5 from 4 votes

Nutrition Information

Calories: 289 | Carbohydrates: 11g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 846mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Salad
Cuisine American
Seafood Salad with a title
light and bright Seafood Salad in a bowl with writing
refreshing Seafood Salad with lemon and writing
crisp Seafood Salad in a bowl and close up


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. I made this exactly as directed and it’s sooooo good! I will definitely be making this again!
    Next time I may add a diced jalapeno for a kick!5 stars

  2. Can I substitute bay scallops for the imitation crabmeat? I am highly LLERGIC TO iMITATION cRABMEAT, AND CRABMEAT!!!!

    1. I have not tried but it sounds like it would work. I would love to hear how it turns out for you, Phyllis.

  3. I make this salad all the time. It is so delicious with the dill. Ive never added old bay seasoning to my salad. Ill have to try it. Sometimes, I add green bellpepper but I think red bellpepper would be a little more suttle. This is perfect for summer or a barbecue.5 stars