Crabmeat and Shrimp Salad Recipe is light, refreshing, and versatile. This quick and easy salad is hints of lemon for a bright taste. Delicious and full of flavor, it’s great as a dip, a light lunch, or a side salad.

This salad is so easy to mix together too. Honestly, you dump all the ingredients in one bowl and gently mix. That’s it!

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CRABMEAT AND SHRIMP SALAD RECIPE

You can serve Crabmeat and Shrimp Salad Recipe as an appetizer with crackers or pita chips. As well, I like to serve it as a light lunch over salad greens, or as a first course for an elegant dinner.

For entertaining, I like to spoon some over hollowed-out Roma tomato or tomato slices. You can also serve in an avocado or endive leaves for those following a low carb diet. And for those not watching carb, this makes a great open face or traditional sandwich!

MORE ABOUT CRABMEAT

If possible, buy fresh or frozen crabmeat rather than canned, which has less flavor. Fresh crabmeat comes from crabs that have been steamed or boiled, and it is typically sold in plastic containers over ice at the market. Fresh is the most expensive followed by frozen and then canned.

If you have a crab dinner and have leftovers, this is a great recipe to use those leftovers. Otherwise, for this recipe, it’s okay to use canned crab. This is high-quality lump crabmeat that I recommend.

Another thing to consider when you’re buying crabmeat is the grade. Anything marked “jumbo,” “lump,” or “back fin” is preferable because it contains the largest chunks. “Flake” and “special” refer to smaller pieces of crabmeat, and claw meat, although delicious, has a brownish color and a different texture from the body meat.

For those times you do purchase fresh crab, here’s a nifty little trick to get the shells out.

Spread the meat out on a baking sheet and put it under the broiler for a minute-the pieces of shell will turn red, making them easier to spot. (source)

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Crabmeat and Shrimp Salad Recipe

This cold salad is flavor and refreshing. It's great for a light lunch!

Author: Paula

5 from 19 votes

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Prep Time: 5

Cook Time: 1

Servings: 4 servings

Ingredients

8 ounces lump crabmeat picked over for shells and steamed
8 ounces shrimp small, shelled and deveined, cooked
¼ cup mayonnaise
2 teaspoons lemon zest
2 teaspoons fresh lemon juice freshly squeezed
¼ cup celery minced
1 small green onions minced
1 dash Worcestershire sauce
¼ teaspoon Sriracha sauce

Instructions

If you can't find small or baby shrimp, rough chop the shrimp.
Next, gently combine all ingredients. Stir until just combined.
Refrigerate at least 1 hour. Serve chilled.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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