Description
A light and refreshing American seafood salad combining tender shrimp, crab meat, and scallops with crisp vegetables, tossed in a tangy mayonnaise and Greek yogurt dressing seasoned with Old Bay and fresh lemon.
Ingredients
Scale
Seafood
- 8 ounces cooked shrimp, peeled and deveined
- 8 ounces cooked crab meat
- 4 ounces cooked scallops, chopped
Vegetables
- 1/2 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley
- Lettuce leaves for serving (optional)
Instructions
- Combine Seafood and Vegetables: In a large bowl, mix together the cooked shrimp, crab meat, and chopped scallops. Add the diced celery, red bell pepper, and red onion. Gently toss to evenly distribute the ingredients without breaking up the seafood.
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, Dijon mustard, Old Bay seasoning, salt, and black pepper until the dressing is smooth and well combined.
- Toss Salad with Dressing: Pour the prepared dressing over the seafood and vegetable mixture. Gently toss everything until all the ingredients are evenly coated with the dressing.
- Add Fresh Parsley: Stir in the chopped fresh parsley to add a bright, fresh flavor and color to the salad.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled on its own or placed over a bed of lettuce leaves for a crisp, refreshing presentation.
Notes
- Substitute canned crab or pre-cooked seafood to save preparation time.
- Add a dash of hot sauce or chopped fresh dill for extra flavor variation.
- This seafood salad is versatile and works well as a sandwich filling or stuffed inside avocado halves.
