Ingredients:

  • 1 lb medium shrimp, peeled, deveined, and cooked
  • 1 lb lump crabmeat or high-quality imitation crab
  • 1 cup finely diced celery
  • 1/4 cup finely minced red onion
  • 3/4 cup high-quality heavy mayonnaise
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp Old Bay Seasoning
  • 2 tbsp finely chopped fresh dill
  • 1 tsp Dijon mustard
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. In a large non-reactive mixing bowl, whisk together the mayonnaise, lemon juice, Old Bay seasoning, fresh dill, Dijon mustard, and black pepper until the dressing is smooth and emulsified.
  2. Prepare the seafood base: Shred the crabmeat into bite-sized chunks and ensuring the cooked shrimp are bite-sized (halve them lengthwise if they are large).
  3. Add the prepared shrimp, crabmeat, diced celery, and minced red onion to the bowl with the dressing.
  4. Using a silicone spatula, gently fold the seafood and vegetables into the dressing until every piece is evenly coated, taking care not to over-process the delicate crabmeat.
  5. Cover the bowl and refrigerate for at least 1 hour. This chilling period allows the lemon zest oils to infuse the fat-based dressing and ensures the salad is served at the optimal crisp temperature.