American Seafood Salad

Pearlescent crab meat and firm shrimp bound by a creamy lemon dressing. The crunch of celery provides a sharp contrast to the supple seafood.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 384
• Protein: 33 g
• Carbs: 5 g
• Fat: 25 g

Ingredients

• 400 g Wild shrimp ( cooked and peeled )
• 200 g Crab ( picked meat )
• 2 piece Apium graveolens ( minced )
• 0.5 piece Red onion ( finely chopped )
• 120 g Japanese mayo
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.5 piece Dill ( chopped )
• 1 tsp Celery salt
• 1 tsp Sweet paprika
• 1 pinch Black pepper ground
• 1 tsp Old Bay Seasoning

Instructions

1. Vegetable prep

   Finely dice the red onion and celery stalks into 2-3 mm cubes. Aim for a regular garnish that adds texture without overpowering the shellfish.

2. Shellfish prep

   Peel the shrimp and pat them dry thoroughly. Check the crab meat for any bits of shell or cartilage. If the shrimp are large, cut them in half.

3. Making the dressing

   In a mixing bowl, combine the Japanese mayonnaise, squeezed lemon juice, Old Bay seasoning, celery salt, and paprika. The sauce should be smooth and coat the back of a spoon.

4. Mixing and resting

   Gently fold the shellfish and vegetables into the sauce. Add the chopped dill at the last moment. Refrigerate to allow the flavors to meld.

Chef's tips

• Do not mix too vigorously to keep the crab meat chunks intact.
• Drying the shrimp is crucial: residual moisture will cause the mayonnaise to break.
• Let it rest for 30 minutes in the fridge before serving so the celery salt can release its flavors.

Storage

Keep for 24 hours in the refrigerator in an airtight container. Do not freeze.