Seafood Salad

Here’s a refreshing and versatile Seafood Salad recipe — light, creamy, and full of flavor. It’s great as a chilled appetizer, sandwich filling, or light summer main course.

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🐟🦐 Classic Seafood Salad

Ingredients:

• 1 lb seafood mix (cooked shrimp, imitation crab, scallops, or real crab — any combo works)

• ½ cup celery, finely chopped

• ¼ cup red onion, finely chopped (optional)

• 2 tbsp fresh parsley or dill, chopped

• 1–2 tbsp lemon juice, to taste

• ¼ tsp Old Bay seasoning (or to taste)

• Salt & pepper, to taste

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Creamy Dressing:

• ½ cup mayo

• 2 tbsp sour cream or plain Greek yogurt

• 1 tsp Dijon mustard

• 1 tsp lemon zest (optional for extra zing)

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🧑‍🍳 Instructions:

1. Prepare the seafood:

   • If using frozen or pre-cooked seafood, thaw and drain well.

   • Chop larger pieces like crab or shrimp into bite-sized chunks.

2. Mix the dressing:

   • In a bowl, whisk together mayo, sour cream, mustard, lemon juice, zest, Old Bay, salt, and pepper.

3. Combine the salad:

   • In a large bowl, toss seafood with celery, onion, and herbs.

   • Add the dressing and stir gently to coat.

4. Chill:

   • Cover and refrigerate for at least 30 minutes for flavors to meld.

5. Serve cold:

   • Over lettuce, in a sandwich or wrap, or with crackers or toast points.

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🔄 Variations:

• Add chopped hard-boiled egg or avocado for richness.

• Mix in diced cucumber, red bell pepper, or capers for brightness.

• Swap mayo with olive oil and lemon juice for a lighter, Mediterranean-style version.

Let me know if you’d like a spicy Cajun, Italian-style, or low-fat variation!