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MEL'S EASY KITCHEN

Shrimp and Imitation Crab Dill Salad

Small shrimp and imitation crab make a chilled seafood salad with celery, red onion, mayonnaise, and dill.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 4 servings
Meal: Lunch
By: Melanie

Equipment

  • Mixing bowl
  • Knife and cutting board
  • Measuring cups and spoons
  • Saucepan
  • Lidded storage container

Ingredients

  • 8 oz imitation crab, sliced or flaked
  • 8 oz raw small shrimp, peeled and deveined
  • 1 lemon, quartered
  • 1/2 cup finely diced celery
  • 3 tbsp minced red onion
  • 1/2 tsp Old Bay seasoning
  • 2 tsp lemon juice
  • Salt and black pepper, to taste
  • 1/2 cup mayonnaise
  • 1 1/2 tbsp chopped dill

Instructions

  • Poach shrimp in simmering salted water with lemon quarters until firm and opaque, about 1–3 minutes depending on size. Cool in an ice bath, drain, and pat dry.
  • Fold shrimp and imitation crab together with celery, onion, seasoning, lemon juice, mayonnaise, and dill. Season to taste.
  • Cover and chill until serving; use within two days.

Nutrition per serving

Calories: 294kcal | Carbohydrates: 8.8g | Protein: 17.2g | Fat: 20.9g | Fiber: 0.3g

Notes

Contains shellfish and fish. Imitation crab often contains wheat and egg; read its label before treating this recipe as gluten-free.
Inspired by Sara Welch.
Estimated nutrition is for one of 4 equal portions. The estimate uses prepared imitation crab and the full mayonnaise dressing. The lemon used to poach the shrimp is discarded.
Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.