Seafood Salad

Seafood salad is one of those nostalgic, deli-style dishes that hits the spot every time. This easy recipe is creamy, fresh, and packed with tender chunks of imitation crab, shrimp, and crisp veggies. It’s the perfect chilled appetizer or light meal for summer picnics, barbecues, or any day you’re craving something cool and flavorful!

This recipe comes together easily with only 20 minutes of hands-on prep. Once everything is mixed together, you just need to chill the pasta salad to allow the flavors to come together. The simple ingredients create a dish that is packed with flavor and creamy texture.

Serve the shrimp salad with Cajun Butter Corn, Oven Baked Ribs, and Honey Butter Cornbread for the ultimate barbecue meal.

Why You’ll Love This Seafood Salad 

Seafood salad is one of my go-to summer dishes. Crunchy vegetables combine with tender shrimp, imitation crab meat, and a simple seasoned mayo dressing. This cold and comforting salad is a must, especially during the summer season.

• Quick and Easy: Comes together in less than 20 minutes—perfect for last-minute gatherings.
• Make-Ahead Friendly: Let it chill, and the flavors get even better. You can prep this salad up to 24 hours in advance.
• Versatile: Serve it on crackers, in lettuce wraps, or as a sandwich filling.
• Flavor Bomb: The combination of tender seafood, creamy dressing, and crunchy veggies is unmatched. You will keep going back for more!

Ingredients You’ll Need

NOTE: The full ingredient list with measurements is in the recipe card below.

All of the ingredients are provided in the photo below so you can screenshot the photo and bring it with you to the grocery store.

• Pasta: I like to use bowtie or rotini pasta. Other types of small pasta will work too.
• Imitation Crab (Surimi): Flaky and tender, this is the classic base.
• Shrimp: You can use small salad shrimp or larger shrimp cut into pieces. Make sure the shrimp is peeled and deveined with the tail off.
• Celery: Adds crunch and freshness. If you really don’t like celery, you can omit it, but I find that celery is a must for classic seafood salad.
• Red Bell Pepper: Adds more texture and flavor.
• Red Onion: Finely diced for a mild bite.
• Mayonnaise: The creamy base that brings it all together. I think that Hellmann’s mayo is a must for seafood salad to give it the best flavor.
• Butter: Use unsalted butter to cook the shrimp.
• Old Bay Seasoning: For that signature seafood flavor.
• Garlic Powder: A simple seasoning for the shrimp.
• Worcestershire Sauce: Adds a little tang to the dressing.
• Dijon Mustard: Adds a little tang.
• Sweet Relish: Adds delicious flavor to the dressing.
• Lemon Juice: Freshly squeezed to brighten everything up and bring the flavors together.
• Fresh Dill: Optional but highly recommended for a fresh herb finish. You can also use diced green onions or chives for more of the oniony flavor.
• Salt and Pepper: To taste.

NOTE: You can add lump crab if you want, but it’s not necessary for the salad to still taste amazing.

How to Make Seafood Salad

Making this recipe is quick and easy—no cooking required if your shrimp are already cooked!

1. Prep the Seafood: Roughly chop the imitation crab. Season the shrimp with 1/4 teaspoon Old Bay seasoning and the garlic powder. Toss to coat the shrimp all over.
   
   Melt the butter in a large skillet and cook the shrimp on both sides until pink and opaque. Transfer them to a plate to cool completely.
   
2. Cook the Pasta: Bring a large pot of water to a boil and cook the pasta according to package instructions. Drain and let it cool completely.
3. Mix the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, sweet relish, lemon juice, and Worcestershire sauce.

4. Combine the Veggies, Pasta, and Shrimp: Stir in the celery, bell peppers, onion, pasta, and shrimp and toss until everything is well coated.
5. Add the Crab: Gently fold in the crab and remaining 1 teaspoon of Old bay seasoning.
   
   TIP: Don’t Over-Mix! Fold gently to avoid breaking up the seafood too much.
   
6. Chill and Serve: Cover and refrigerate for at least 1 hour before serving. Garnish with fresh dill and extra lemon wedges, if desired.

Substitutions and Variations

• Seafood Options: Swap in cooked lobster, scallops, or even canned crab for a different twist.
• Add-ins: Try diced cucumber, bell pepper, or a little chopped hard-boiled egg.
• Greek Yogurt: Replace some or all of the mayo with plain Greek yogurt for a lighter version.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing.

Serving Suggestions

You can serve this delicious seafood pasta salad on it’s own or as a side for any meal. But if you’re looking to switch it up and add more texture or flavor, try a few of my favorite serving suggestions.

• Lettuce Cups: Spoon the seafood salad over lettuce cups for serving.
• Crackers: Serve some crispy crackers on the side of the pasta salad. It makes spooning the salad easy.
• Rice: Serve the pasta salad over a bed of rice for a filling meal.
• Sandwich: Pile the seafood salad over a bun or roll to make a sandwich. You can also layer the sandwich with lettuce and tomato.

Make Ahead and Storage

This is a great make-ahead dish! You can prep it a day in advance and store it in an airtight container in the fridge.

To store, place the seafood salad in an airtight container and store in the fridge for up to 2 days. Make sure it stays chilled until serving.

More Cold Dishes You’ll Love

• Mango Ceviche 
• Cucumber Tomato and Feta Salad
• Deviled Eggs with Candied Bacon