Seafood Salad: A Light, Creamy Chilled Classic for Every Occasion
A refreshing no-cook seafood salad with a lemon-Dijon mayo base, briny seafood, crisp vegetables, and fresh herbs. Perfect for picnics, parties, or quick meals, this versatile dish balances richness with bright, tangy flavors.
- Prep Time: 10
- Total Time: 10
- Yield: 6 servings
- Category: salads
- Method: Chilling
- Cuisine: American
- Diet: Pescetarian
Ingredients
2 cups cooked seafood (crab, shrimp, or scallops), chilled
1/2 cup mayonnaise (or Greek yogurt for a lighter version)
1 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp Old Bay seasoning (or alternative spice mix like celery salt and paprika)
1 celery stalk, finely diced
1/4 cup finely diced red onion
2 tbsp chopped fresh dill or parsley
1/4 cup chopped fresh parsley (optional)
1/4 cup drained, jarred pickles or 2 tbsp chopped water chestnuts (optional)
Instructions
Whisk mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning in a large bowl until smooth.
Fold in chilled seafood, celery, red onion, and herbs until evenly incorporated.
Refrigerate for at least 30 minutes to allow flavors to meld.
Serve chilled in lettuce cups, on crusty bread, or in a bowl. Garnish with extra herbs or pickles if desired.
Notes
Use cooked, flaked seafood for best texture.
For vegan/halal alternatives, opt for plant-based mayonnaise.
Substitute sour cream or avocado for part of the mayonnaise to reduce richness.
Store in an airtight container for up to 24 hours. Best served fresh.
Find it online: https://cookingwithramsay.com/seafood-salad-coastal-flavor/