Ingredients:

  • 1 lb imitation crab, roughly chopped
  • 0.5 lb cooked small shrimp, peeled and deveined
  • 1 cup celery, finely diced
  • 0.25 cup red onion, minced
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, snipped
  • 0.5 cup high-quality mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • 0.25 tsp smoked paprika
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Chop the crab. Roughly chop the 1 lb of imitation crab into bite-sized pieces, ensuring strands are separated but not shredded. Note: Keeping them chunky prevents the salad from becoming a paste.
  2. Extract the moisture. Place the 1 cup of diced celery and 0.25 cup of minced onion in a small bowl with a pinch of salt; let sit for 5 minutes. Until you see droplets of water forming on the surface.
  3. Dry the aromatics. Press the vegetables firmly and pat dry with paper towels to remove excess liquid before adding to the salad. Note: This is the secret to a dressing that stays thick.
  4. Emulsify the base. In a large mixing bowl, whisk together the 0.5 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Old Bay, and 0.25 tsp smoked paprika. Until the mixture is smooth and glossy.
  5. Fold the seafood. Add the prepared crab and 0.5 lb of cooked shrimp into the dressing bowl. Note: Use a spatula to avoid breaking the delicate shrimp.
  6. Add the herbs. Toss in the dried celery, onion, 2 tbsp dill, and 1 tbsp chives.
  7. Coating check. Fold the mixture until every piece is uniformly coated in the zesty dressing.
  8. Seasoning check. Taste and add the 0.25 tsp salt and 0.25 tsp pepper if needed.
  9. The big chill. Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes. Until the flavors have fully melded and the bowl feels cold to the touch.
  10. Final stir. Give it one last gentle stir before serving to redistribute any dressing that settled at the bottom. > Chef's Tip: If you are serving this at a party, keep the serving bowl nestled inside a larger bowl filled with ice. Not only does it look professional, but it keeps the mayo at a safe temperature and the seafood incredibly refreshing. How to Make Bake Crab Brûlée - Luxurious Seafood Delight at Home — Craving luxury? Discover my Bake Crab Brûlée - Luxurious Seafood Delight that...Greek Salad with Avocado for 4 Servings — Master this vibrant greek salad with avocado recipe, balancing salty feta and...Greek Chickpea Salad for 4 Servings — Master this vibrant Greek Chickpea Salad recipe, featuring a zesty red wine v... $img_2$