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There’s something about waking up with that tiny itch for a meal that just feels a little more special—like something cozy you throw together at home, no food degree or marathon prep required. For me, this chilled seafood salad is exactly that. It’s unfussy and classy all at once, the sort of dish that makes a random Tuesday afternoon feel a smidge like a staycation.
I can’t count how many times this recipe has come to my rescue—whether it’s for a breezy picnic, a last-minute Wednesday dinner (when, let’s be honest, everyone’s already halfway hangry), or when a neighbor drops by with a bottle of something crisp and cold. The best part? No fancy seafood market run required. Just grab a can of good crab, a couple stalks of crunchy celery, a swoop of mayo, and some fresh dill and Old Bay. That’s it! Somehow, this silly-easy salad conjures sunshine and salty breezes—even if you’re landlocked in the middle of Kansas. I pulled it out last July during a steamy 97-degree heatwave, and not a single bite survived past dinnertime. True story; not even a crumb for later.
Why You’ll Love It
Let’s not kid ourselves—we all want recipes that pull their weight without drama, and this is that salad. Think of it as the food version of slapping on mascara before you dash out the door: minimal effort, big points for style. It absolutely tastes like a mini celebration, even if you’re eating it in yoga pants.
- Truly done in ten. Not “food network” ten. Real-life, clock-actually-ticking ten.
- Endlessly versatile: beautiful piled into lettuce, scooped onto toast, even tucked into a buttery croissant.
- Balanced and bright—creamy from the mayo, herby from the dill, briny with that pop of Old Bay. (Trust me, if you know, you know!)
Ingredient Notes
This is a salad for real people, with real pantries and groceries. Here’s how I build mine, plus a few helpful swaps if you’re working with whatever’s already in your fridge:
- Crab Meat (14 ounces): I drool for lump crab, but most of the time, I just use a high-quality can from the store—or honestly, even imitation crab when I’m pinching pennies. Whatever you choose, double check for sneaky little pieces of shell. No one wants a surprise crunch, promise!
- Mayonnaise (½ cup): Use your favorite brand, or swap in Greek yogurt for half (or all!) to lighten things up. Sometimes I do a half-and-half situation for best of both worlds.
- Celery (½ cup, diced fine): Don’t skip it. The crunch is honestly half the magic here. I like mine super snappy, so I usually go heavy-handed.
- Old Bay Seasoning (1 teaspoon): Brings that cozy, seaside flavor. If you’re out, a little paprika, celery salt, and pinch of cayenne does the trick.
- Dill (½ teaspoon, fresh or dried): Fresh if you have it, but dried works just fine. You could also sub parsley or chives if that’s what’s on hand.
- Salt & Pepper: Just a pinch—let the crab do the heavy lifting! A few grinds, and you’re golden.
That’s it! But feel free to toss in little extras—some red onion, chopped pickles, capers, you name it. I’ll share a few of my favorite riffs below.
Directions
Let’s get to it—this is one of those blink-and-you-miss-it preparations (which, honestly, is exactly how I like it):
- Give that crab a careful once-over for bits of shell, then chop into chunky, half-inch pieces—it’s easier for scooping onto crackers or bread later.
- Toss in the diced celery. For max crunch (and I mean, max), sometimes I stir in half now and save half to add just before serving.
- In a small bowl, mix together the mayo (and Greek yogurt, if using), Old Bay, dill, salt, and pepper. Nothing fancy—just give it a friendly little whisk.
- Pour the dressing over your big bowl of crab and celery. Gently toss everything together till you’re just combined—no need to be a hero here. Seriously, over-mixing will turn that pretty crab into mush (not cute).
- Now, if you can resist diving in immediately, cover and chill the salad for about half an hour. It’s not a rule, just a suggestion—the flavors meld a little and it turns extra craveable. But sometimes I eat it straight from the bowl and it’s still fab.
- Ready to serve? Spoon onto crisp lettuce leaves, load up warm rolls, or set out with crackers for a low-key, snack-y dinner. It’s ridiculously good piled onto cucumber slices too—almost feels like I planned it that way.
I’ve even heard whispers that leftover seafood salad makes a mean omelette filling (not in my house, there are never leftovers long enough to find out!).
Variations
This salad is basically your blank canvas—riff away, swap stuff, live your best salad life:
- Shrimp & Crab Duo: Add ½ cup chopped, cooked shrimp for that full “seafood spread” feel. Makes it heartier and a little more decadent.
- Give It a Kick: Throw in a few shakes of Tabasco or a dollop of horseradish for some bite. My oldest is all about a sprinkle of cayenne, too—totally up to you.
- Lemony Dill: Squeeze in a tablespoon of lemon juice and bump up the dill if you love things bright and zingy. So refreshing!
- Lighten It Up: Like I said, go half-and-half with Greek yogurt and mayo for a picnic-friendly alternative that still tastes super creamy.
- Avocado Dream: Gently fold in diced avocado right before serving for those creamy, buttery bites that play so well with seafood.
And honestly, don’t be afraid to get scrappy—add green onion, capers, chopped pickles, or even some jalapeño if you like a little heat. No rules, just good food.
Storage & Reheating Tips
This is one of those dream salads that loves a nap in the fridge. Just scoop it into an airtight container and stash it for up to two days (honestly, it’s best on day one, but you do you!). The flavors will cozy up together, but the celery can get a little soft if it hangs out too long—still tasty, just a tad less crunchy.
Before serving again, give it a gentle stir. And if you saved some celery, mix that in at the last minute for a little fresh snap.
One thing you can’t do—don’t freeze this stuff. The crab gets weird and everything goes watery, and no one wants that. Just make what you know you’ll eat! And if you’re packing it for a lunch or picnic, be sure to keep it chilled in a cooler or with an ice pack. That mayo wants to stay nice and cold until you’re ready to dig in. Out of the sun, and you’re golden.
FAQs
- Can I use canned crab instead of fresh? Totally! Just drain it really well and maybe set it on some paper towels so your salad doesn’t get watery.
- Is it make-ahead friendly? Oh yes! I love mixing it up an hour or two early. Hold back on most of the celery until just before serving if you’re a crunch fanatic.
- What if I don’t have Old Bay? A mix of paprika, celery salt, and a little cayenne gives a decent “seaside” vibe.
- Can I add different herbs? Absolutely! Go wild with chives or parsley, just keep it balanced so the crab still shines through.
- How can I make it lighter? Use half Greek yogurt and half mayo, or swap in a lighter mayo—still creamy, just a bit tangy.
- What goes well with seafood salad? Loving it on toasted baguette, lettuce wraps, or right next to a big salad with lemony vinaigrette. (And a glass of white wine, if you’re feeling a little festive. Nothing wrong with that!)
Conclusion
If you’re craving a simple taste of the coast—or just a smarter, quicker dinner than “what’s in the freezer?”—this seafood salad is your new BFF. It’s creamy, fresh, a bit nostalgic, and honestly just a smidge elegant…without being fussy. Plus, you can riff with whatever’s hanging out in your fridge.
If you try it (or put your own twist on it!), I’d love to hear about it down in the comments. Tell me all your little extras, or what you scooped it onto—there are no wrong answers with this one. Here’s to easy, craveable lunches and backyard parties with plenty of seconds to go around. From my homey kitchen to yours—enjoy, friends!
Seafood Salad
Ingredients
- 14 oz crab meat chopped
- 1/2 cup mayonnaise
- 1-2 stalks celery finely chopped
- 1/2 tsp Old Bay seasoning
- 1/2 tsp dill fresh or dried, to taste
- to taste salt and pepper
Instructions
- Chop the crab meat into ½-inch pieces and place it in a medium-sized mixing bowl.
- Add ½ cup of finely chopped celery to the crab meat. Stir in ½ cup of mayonnaise, ½ teaspoon of Old Bay seasoning, ½ teaspoon of dill, and salt and pepper to taste. Gently mix until well combined and evenly coated.
- Serve immediately for a fresh taste, or cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. For the best flavor, enjoy within 2 days.