Creamy Seafood Salad

Here's a creamy seafood salad that's perfect for sandwiches, croissants, crackers, or served on lettuce.

Creamy Seafood Salad

Ingredients

• 1 lb (450 g) imitation crab meat (pollock), chopped into bite-sized pieces

• 1 lb (450 g) shrimp, cooked, devined and tailed

• ½ cup celery, finely diced

• ¼ cup red onion, finely diced

• 2 tbsp green onion, sliced

• 2 tsp dried dill

• 1 tbsp fresh parsley, chopped

• ½ cup mayonnaise

• 2 tbsp sour cream

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• ¼ tsp black pepper

Optional Add-ins

• 1 chopped hard-boiled egg

• 1 tbsp sweet pickle relish

• A pinch of cayenne pepper or your favorite seafood seasoning

Instructions

1. In a large bowl, combine the seafood, celery, red onion, green onion, dill, and parsley.

2. In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, onion powder, paprika, and pepper.

3. Fold the dressing into the seafood mixture until everything is evenly coated.

4. Cover and refrigerate for at least 1 hour to allow the flavors to develop.

5. Serve chilled.

Serving Ideas

• On toasted sandwich bread

• In buttery croissants

• Stuffed into pita pockets

• Over crisp lettuce

• With crackers as an appetizer

Mitch & Tonya's Twist

Try stirring 1–2 teaspoons of SHORELINE into the dressing instead of the garlic powder, onion powder, and paprika. It adds a bright seafood-friendly flavor with very little effort. 

If you're using real shrimp or lobster, a squeeze of fresh lemon just before serving makes it even better.

This recipe serves about 4–6 people and keeps well in the refrigerator for 2–3 days.

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