Shrimp & Crab Salad

Lee Thayer


I made this on a whim as the shrimp were quite small for spring rolls and that tails were removed, so I threw together, excellent salad. I think next time I make this I may add some poached and flaked whitefish and or salmon, then I can call it a seafood salad.


☆☆☆☆☆ 0 votes

20 Min
No-Cook or Other


  • 250 g
    imitation crabmeat, (8 oz)
  • 250 g
    medium shrimp, peeled, deveinded, tails removed, (8 oz)
  • 1
    onion, diced
  • 1/2 tsp
    lemon pepper
  • 1/2 c
    kewpie mayo, or mayo of your choice, and as needed
  • ·
    handful fresh dill, chopped
  • ·
    lettuce for serving

How to Make Shrimp & Crab Salad


  1. First thing to do is cook the shrimp, you can boil them or saute them, either way, when they are pink they are done, don't overcook the shrimp. I sauteed them, simply heat a non stick pan with a tablespoon or two of extra light olive oil, when hot, add all the shrimp at one time, stir fry, the shrimp release water as well, stir fry until all the shrimp are pink then dump them in a strainer to remove the water and any oil, run under cold water to cool them, and allow them to drain while you continue.
  2. For the crab, feel free to use lump crab meat if you prefer. To prepare the imitation crab, simply remove the wrappers and slice into 1/2 inch pieces and place in a mixing bowl.
  3. To the bowl, add the shrimp, onion, lemon pepper, mayo, and most of the dill, keep some for garnish when serving.
  4. Mix everything together, if the salad is too dry, mix in a few more tablespoons of mayo until you get the consistency you like. Cover and place in the fridge 2-3 hours before serving.
  5. To serve, tear up some lettuce leaves, scoop some salad on top of the leaves, garnish with some dill. Serve as a main dish or as a side. Enjoy.

Printable Recipe Card

About Shrimp & Crab Salad

Course/Dish: Salads
Main Ingredient: Seafood
Regional Style: American

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