This seafood salad has been my late-summer go-to whenever I want something bright, quick, and satisfying. I first put this combination together on a hot afternoon when I was craving seafood but didn’t want to spend time over the stove. The result — chilled shrimp and flaked imitation crab coated in a lemony dill dressing with crisp celery and red onion — was exactly what I needed: fresh, creamy, and just a little briny. It’s the kind of dish that feels special without being fussy, and it became a repeat request at picnics and light family lunches.

What makes this version stand out is the balance of textures and flavors. The shrimp brings a firm sweetness, the imitation crab adds a delicate, familiar seafood flavor, and the celery and onion give crunch and bite. The dressing — a simple blend of mayonnaise, fresh dill, lemon juice, and a whisper of Old Bay — ties everything together with bright acidity and herbaceous perfume. I’ll share exact measurements, timing cues, and storage tips so you can make this easily any day of the week.

Ingredients

• Imitation crab: 8 ounces flaked-style or sticks sliced into rounds — choose a recognizable brand from the seafood counter or the freezer aisle; it adds delicate, familiar seafood flavor without the cost of fresh crab.
• Raw shrimp: 8 ounces (about a half-pound) raw shrimp, 51–60 count is ideal for bite-sized pieces; thaw overnight in the refrigerator if frozen, and keep chilled until cooking.
• Lemon: 1 lemon, cut into quarters for the boiling water, plus 2 teaspoons fresh lemon juice for the dressing to add brightness.
• Celery: 1/2 cup finely diced for crunch and freshness — trim fibrous ends and slice thin across the stalk for the best texture.
• Red onion: 3 tablespoons minced — soak briefly in cold water if you want a milder bite.
• Old Bay seasoning: 1/2 teaspoon — a little seasoning goes a long way to give that classic seafood undertone.
• Mayonnaise: 1/2 cup — use a good-quality full-fat mayonnaise for creaminess; light mayo will thin the dressing.
• Fresh dill: 1 1/2 tablespoons chopped plus extra for garnish — dill brightens the dressing and complements seafood naturally.
• Salt and pepper: To taste — start with a pinch of each and adjust after tossing.

Instructions

Bring water to a boil:Fill a medium pot with enough water to cover the shrimp and season with a generous pinch of salt. Add the quartered lemon to the water; the citrus subtly seasons the shrimp as it cooks. Bring to a rolling boil over high heat.Cook the shrimp:Add the shrimp to the boiling water and cook for 1 to 2 minutes. Watch closely — shrimp go from translucent to opaque quickly. The shrimp are done when they turn pink, curl into a loose C-shape, and are just opaque at the center.Shock in ice water:Immediately transfer the shrimp to a bowl of ice water to stop the cooking. This preserves a firm, snappy texture. Leave them in the ice bath for 3 to 5 minutes, then drain and pat completely dry with paper towels to prevent a watery dressing.Prepare the dressing:In a mixing bowl combine 1/2 cup mayonnaise, 2 teaspoons fresh lemon juice, 1/2 teaspoon Old Bay, 1 1/2 tablespoons chopped fresh dill, and a pinch of salt and pepper. Taste and adjust acidity or seasoning — a little more lemon brightens the mixture; a dash of hot sauce adds depth if desired.Combine and toss:Add the drained shrimp, 8 ounces flaked imitation crab, 1/2 cup finely diced celery, and 3 tablespoons minced red onion to the bowl with the dressing. Gently fold the ingredients together until evenly coated, taking care not to break up the imitation crab too much.Chill and serve:Garnish with extra chopped dill. Serve immediately chilled or cover and refrigerate for at least 30 minutes to let flavors meld. Keep refrigerated and use within 2 days.

Storage Tips

Store the salad in an airtight container in the refrigerator and use within 48 hours for best texture and flavor. Glass containers with tight lids are ideal because they don’t absorb odors and chill evenly. If the salad looks watery after sitting, gently stir and drain off excess liquid before serving. Do not freeze; the mayonnaise base will separate and the texture of the crab and shrimp will suffer. When reheating is desired, this is best served cold — if you prefer warm seafood, briefly warm plain shrimp and serve with a chilled dressing on the side.

Ingredient Substitutions

If you want to lighten the dressing, swap half the mayonnaise for plain Greek yogurt (use full-fat for best mouthfeel). For a dairy-free option, use an egg-free mayonnaise alternative. Replace imitation crab with cooked lump crab meat for an elevated version — increase salt slightly to taste. If fresh dill isn’t available, 1 teaspoon dried dill can substitute, though fresh offers a brighter flavor. To reduce sodium, choose low-sodium mayonnaise and rinse canned or brined seafood before using.

Serving Suggestions

This salad is versatile: spoon it into soft sandwich rolls with lettuce for handheld lunches, tuck it into butter lettuce cups for a light starter, or pile it on top of mixed greens drizzled with a little extra lemon. It pairs well with crusty sourdough, a simple arugula salad, or chilled new potatoes. For a picnic, pack the salad in a cooler and serve with crackers; garnish with extra dill and lemon wedges to keep presentation fresh.

Cultural Background

Chilled seafood salads have long been part of coastal American cookery, especially where preserving seafood in cool temperatures was practical. The use of mayonnaise-based dressings with dill echoes Northern European influences, while Old Bay seasoning brings a familiar Mid-Atlantic touch. Imitation crab became popular as a cost-effective seafood alternative in mid-20th century America and continues to be valued for its convenience and mild flavor in salads like this.

Seasonal Adaptations

In spring and summer, keep the salad light with extra fresh herbs like chives and tarragon and add crisp cucumber slices. In cooler months, consider swapping celery for roasted fennel for a caramelized note and use a richer mayo-based dressing with a teaspoon of grainy mustard. Holiday adaptations could include adding chopped green apple for sweetness and toasted almonds for crunch, transforming the dish into a festive side.

Meal Prep Tips

Prepare the components ahead: cook and chill the shrimp, slice celery and onion, and mix the dressing. Store components separately for maximum freshness and combine when ready to serve. Portion into individual containers for lunches — use small containers for dressing if you prefer assembly at mealtime. Keep chilled until serving and always use within 48 hours to maintain texture and safety.

Sharing this salad has become a small ritual in my kitchen — quick, reliable, and always welcome. I hope you make it your own by adjusting herbs, crunch, and acidity to match your tastes.