Seafood Salad
This seafood salad recipe combines juicy shrimp, crabmeat, celery, red onion, mayo, and dill to make a refreshing chilled salad for a hot day. Delicious served on buns or on shredded lettuce.
lump crab or imitation crabmeat
1
pound
uncooked shrimp, peeled and deveined
1
pound
lemon juice, divided
6
teaspoons
minced celery
1
cup
mayonnaise (such as Hellmann's)
1
cup
minced red onion
⅓
cup
minced red onion
1
tablespoon
minced fresh dill
3
tablespoons
seafood seasoning (such as Old Bay)
1
tablespoon
salt and freshly ground black pepper to taste
 Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
  Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
  Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
  Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.
