Seafood Salad With Crab – Fresh, Light, And Protein-Rich

This seafood salad with crab is the kind of meal that feels special but stays easy. It’s cool, crisp, and packed with tender crab, juicy shrimp, and crunchy vegetables. The flavors are bright and clean, with a zesty lemon dressing that ties everything together.

It’s perfect for lunch, a light dinner, or a make-ahead dish for gatherings. You’ll get plenty of protein without feeling weighed down, and it’s simple to customize to your taste.

What Makes This Recipe So Good

• Fresh flavor with minimal effort: The dressing uses lemon, olive oil, and herbs to enhance the seafood without overpowering it.
• High in protein, low in heaviness: Crab and shrimp deliver lean protein that’s satisfying but light.
• Great texture: Creamy crab, firm shrimp, and crisp vegetables make every bite interesting.
• Flexible and forgiving: Works with fresh or good-quality canned crab, and you can swap in other seafood if needed.
• Meal-prep friendly: The salad holds well when stored properly, so you can make it ahead.

What You’ll Need

• Crab meat: 8–10 ounces lump crab meat (fresh, pasteurized, or high-quality canned), drained and picked over for shells.
• Shrimp: 8 ounces cooked shrimp, peeled, deveined, and chopped into bite-size pieces.
• Celery: 2 ribs, finely diced for crunch.
• Cucumber: 1 small English cucumber, seeded and diced.
• Red onion or shallot: 2 tablespoons, finely minced.
• Cherry tomatoes: 1 cup, halved.
• Avocado (optional): 1 small, diced.
• Fresh herbs: 2–3 tablespoons chopped dill and parsley.
• Lemon: Zest of 1 lemon and 3–4 tablespoons lemon juice.
• Olive oil: 3 tablespoons extra-virgin.
• Dijon mustard: 1 teaspoon for body and tang.
• Greek yogurt or mayonnaise: 2 tablespoons for creaminess (yogurt keeps it lighter).
• Garlic: 1 small clove, finely grated or minced.
• Capers (optional): 1 tablespoon, drained and chopped for briny pop.
• Salt and pepper: To taste.
• Greens for serving: Arugula, butter lettuce, or mixed greens.
• Optional add-ins: Sweet corn kernels, diced bell pepper, chopped celery leaves, or a pinch of red pepper flakes.

How to Make It

1. Prep the seafood: Gently pat the crab and shrimp dry with paper towels. Pick through the crab to remove any shell fragments.

   Chop the shrimp into bite-size pieces.

2. Chop the vegetables: Dice the celery, cucumber, and onion. Halve the cherry tomatoes. If using avocado, dice it just before mixing.
3. Make the dressing: In a small bowl, whisk together lemon zest, lemon juice, olive oil, Dijon, yogurt or mayo, and garlic.

   Add capers if using. Season with a big pinch of salt and several cracks of black pepper.

4. Combine gently: In a large bowl, add crab, shrimp, celery, cucumber, onion, tomatoes, and herbs. Pour over the dressing and fold with a spatula until just coated.

   Avoid overmixing so the crab stays in nice chunks.

5. Taste and adjust: Add more lemon, salt, or pepper as needed. If you want extra brightness, sprinkle in a little more dill or a pinch of red pepper flakes.
6. Add avocado last: If using avocado, fold it in gently right before serving to keep it intact.
7. Serve: Spoon the salad over a bed of greens, pile it onto toast, wrap it in lettuce cups, or enjoy it on its own.
8. Chill (optional): For best flavor, chill 20–30 minutes before serving to let the dressing settle into the seafood.

Keeping It Fresh

• Storage: Store the salad in an airtight container in the fridge for up to 2 days. Keep greens separate to avoid wilting.
• Dress lightly if prepping ahead: Reserve a little dressing to add right before serving, especially if including tomatoes or cucumber.
• Avocado timing: Add avocado just before eating to avoid browning and mushiness.
• Chill promptly: Seafood is perishable.

  Refrigerate within 1 hour of mixing, and don’t leave it out on the table for long stretches.

• Revive leftovers: A squeeze of fresh lemon and a drizzle of olive oil can brighten day-two servings.

Health Benefits

• Lean protein: Crab and shrimp provide high-quality protein that supports muscle health while keeping the meal light.
• Omega-3s and minerals: Crab and shrimp offer selenium, iodine, zinc, and some omega-3 fatty acids, which support thyroid and heart health.
• Lower in saturated fat: Using olive oil and Greek yogurt keeps the dressing heart-friendly.
• Hydration and fiber: Cucumber, tomatoes, and greens add water content and fiber for digestion and satiety.
• Antioxidants: Lemon, herbs, and colorful veggies bring vitamin C and phytonutrients that help reduce oxidative stress.

Common Mistakes to Avoid

• Overdressing: Too much dressing can drown the seafood’s delicate flavor and turn the salad watery.
• Skipping the pat-dry step: Wet seafood dilutes the dressing. A quick pat with paper towels makes a big difference.
• Overmixing: Stirring too vigorously breaks up the crab and makes the texture mushy. Fold gently.
• Using harsh onions: If your onion is strong, rinse the minced pieces under cold water and pat dry to mellow the bite.
• Letting it sit out: Keep the salad chilled to maintain freshness and food safety.

Variations You Can Try

• Citrus swap: Use lime juice and cilantro instead of lemon and dill for a brighter, slightly tropical profile.
• Spicy kick: Add a minced jalapeño or a dash of hot sauce to the dressing.
• Mediterranean twist: Add Kalamata olives, diced roasted red peppers, and a sprinkle of feta.
• Herb-forward: Double the dill and parsley, and add chives for fresh onion notes.
• Extra crunch: Toss in thinly sliced radishes or snap peas.
• Pasta salad style: Fold in 1–2 cups cooked and cooled small pasta (like ditalini or orzo) for a heartier dish.
• No dairy: Skip yogurt and use all olive oil plus extra Dijon for body.
• All-crab or imitation crab: Use only crab if you prefer.

  If using imitation crab, choose a brand with simple ingredients and reduce added salt.

FAQ

Can I use canned crab?

Yes. Choose high-quality lump or backfin crab, drain it well, and pick through for shells. Pasteurized refrigerated crab is a great middle ground between fresh and canned.

What if I don’t have shrimp?

You can use cooked scallops, lobster, or even firm white fish flakes.

Keep pieces bite-size and fold them in gently.

Is this salad gluten-free?

It is naturally gluten-free as written, as long as your Dijon and other add-ins are certified gluten-free. Skip pasta add-ins if avoiding gluten.

How can I make it dairy-free?

Use olive oil and Dijon only, or swap the yogurt for a dairy-free yogurt. Adjust salt and lemon to balance the dressing.

How do I cook the shrimp?

Poach peeled shrimp in lightly salted simmering water with a lemon slice for 2–3 minutes, until just pink and opaque.

Transfer to an ice bath to stop cooking, then pat dry.

Can I make it the day before?

Yes, but keep the dressing separate and mix shortly before serving for the best texture. Add avocado at the last minute.

What greens pair best?

Arugula adds peppery bite, butter lettuce is soft and delicate, and mixed greens keep it simple. All work well.

How do I keep the salad from getting watery?

Pat seafood dry, seed the cucumber, and dress lightly.

Add juicy ingredients like tomatoes closer to serving time if prepping ahead.

Wrapping Up

This seafood salad with crab is fresh, light, and full of clean, satisfying flavor. It’s easy to pull together, flexible with ingredients, and perfect for anything from weekday lunches to weekends with friends. Keep the dressing bright, fold everything gently, and serve it chilled.

With solid protein and vibrant veggies, it’s a simple recipe you’ll make on repeat.