Seafood Salad Recipe: A Fresh, Flavor-Packed Classic Made Step by Step
Seafood salad is a timeless dish that brings together tender seafood, crisp vegetables, and a creamy yet refreshing dressing. It’s light enough for warm weather, elegant enough for gatherings, and satisfying enough to serve as a main course or a side. Whether you enjoy it chilled on a summer afternoon or spooned into a sandwich roll, this seafood salad delivers bright flavors and delicate textures in every bite.
Below is a detailed, easy-to-follow guide to making a delicious seafood salad from scratch.
What Makes a Great Seafood Salad?
A truly good seafood salad balances three key elements:
- Perfectly cooked seafood – tender, never rubbery
- Crunch and freshness – from vegetables and herbs
- A well-seasoned dressing – creamy but not heavy
The goal is to let the natural sweetness of the seafood shine while enhancing it with subtle seasoning and acidity.
Ingredients You’ll Need
For the Seafood
- Shrimp (peeled and deveined)
- Imitation crab or real crab meat
- Scallops or cooked calamari (optional, for variety)
For the Vegetables
- Celery, finely chopped
- Red onion or green onion, minced
- Fresh parsley or dill, chopped
- Optional: cucumber or sweet bell pepper for extra crunch
For the Dressing
- Mayonnaise
- Fresh lemon juice
- Dijon or yellow mustard (optional)
- Salt and black pepper
- A pinch of paprika or Old Bay seasoning
Step-by-Step Method
Step 1: Prepare and Cook the Seafood
Start by bringing a pot of lightly salted water to a gentle boil. Add the shrimp and cook just until they turn pink and opaque—this usually takes only 2–3 minutes. Overcooking will make them tough, so keep a close eye.
Once cooked, immediately transfer the shrimp to an ice bath to stop the cooking process. Drain well and chop them into bite-sized pieces once cooled.
If you’re using scallops or calamari, make sure they are already cooked or quickly blanched, then cooled and sliced.
Step 2: Prepare the Crab
If using imitation crab, gently shred or chop it into small pieces. If using real crab meat, carefully check for shells and break it into chunks without over-mixing to keep its delicate texture intact.
Please Head On keep on Reading (>)
No Responses Yet