Ingredients:
8 ounces imitation crab meat, diced
8 ounces raw shrimp (wild-caught preferred)
1/4 lemon
1/2 cup finely diced celery
3 tablespoons red onion, minced
1/2 teaspoon Old Bay seasoning
2 teaspoons lemon juice
Salt and pepper, to taste
1/2 cup Duke’s mayonnaise (or substitute with plain Greek yogurt, or use half & half to reduce fat)
1 1/2 tablespoons fresh dill, chopped
Instructions:
Prepare Shrimp:
Bring a pot of salted water to a boil.
Add the 1/4 lemon to the water.
Add 8 ounces of raw shrimp and cook for 2-3 minutes, until the shrimp are opaque (don’t overcook or they’ll turn rubbery).
Immediately remove the shrimp and place them in ice water to stop the cooking process.
Pat shrimp dry once cooled.
Prepare Crab Meat:
Dice 8 ounces of imitation crab meat.
Combine Ingredients:
In a large bowl, combine diced shrimp, diced imitation crab meat, celery, minced red onion, Old Bay seasoning, lemon juice, salt, and pepper.
Add mayonnaise (or Greek yogurt, or both for a lower-fat version).
Stir in chopped fresh dill.
Mix:
Mix everything until well combined.
Serve:
Chill before serving. Enjoy in lettuce wraps, on a croissant, or tossed with pasta for a refreshing seafood pasta salad.
It tastes even better the next day as the flavors meld together.
Tips:
Store in an airtight container in the fridge.
To reduce fat, use plain Greek yogurt or a half-and-half mayo combo.
This dish is incredibly versatile and perfect for a quick, cool dinner.
Enjoy this refreshing, delicious seafood salad!