Seafood Salad

I’m going to call this seafood salad because... errrr... I can't call it crab salad. And because I often will chop up leftover steamed or boiled shrimp to add to it (Yes, that happens. I live in South Carolina – ain't no shortage in shrimp around here). But also because you can use this recipe to make any sort of seafood salad: imitation crab, shrimp, real crab, lobster or any combination of the like.

  • 14 ounces imitation crab
  • Salt to taste
  • 1/2 cup mayonnaise
  • 1-2 stalks celery, finely chopped
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon dill

Seafood Salad

  1. Separate crab into individual pieces (only if compressed in package – if not, disregard) then chop into 1/2-inch pieces; add to a medium bowl.
  2. Add remaining ingredients and gently stir until well combined. Serve immediately or cover and refrigerate to store.
  3. Note: If you don’t have any Old Bay, use a combination of celery salt and paprika.

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