This seafood salad has a mixture of fresh seafood, fresh herbs, and fresh lemon to make this creamy deli salad a fixture at your next party. I threw this recipe together in less than 15 minutes and it was ready to get eaten right away. The fresh shrimp and fish make for an excellent salad you can snack on for multiple days, so be sure to make some extra for yourself.

First thing to do is tear up your Alaskan imitation crab meat into chunks. I like to have it in big pieces which makes it a great topping to add to things like crackers or crostini for an appetizer. I’ve tried the shredded version of this salad and I’ve always been a fan of chunkier pieces.

Before we mix the salad, we also have to pat dry the salad shrimp. These shrimp were likely frozen and have residual water once all the ice melts. We don’t want the ice in our salad, so we must use a clean tea towel or paper towel to absorb the moisture. Now we’re ready!

It’s time to toss it. Add in your mayo, lemon, old bay, drained shrimp, celery, onion, and freshly chopped parsley. Season it with salt and pepper, then taste. The flavor should remind you a fresh beach day with a slight brightness from the lemon and saltiness from the old bay.

It tastes delicious as soon as it’s ready and develops a whole new flavor after it’s sat in the fridge overnight. This salad can last in your fridge for up to 4 days and works great in so many things like salads, appetizers, soups, and even dips.

Looking forward to seeing what you think about this one!