🍽 Preparation
1. Prepare the Seafood
If you haven’t already, cook your seafood before assembling the salad. Here’s how:
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Shrimp: Boil shrimp in salted water for about 3-4 minutes until they turn pink and opaque. Drain, cool under cold water, peel, and chop into bite-sized pieces.
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Crab Meat: If using fresh crab meat, check for any shell fragments. Canned crab meat can be drained and flaked with a fork.
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Scallops: Sauté scallops in a hot pan with a bit of olive oil or butter for 2-3 minutes per side, or until golden brown and opaque in the center. Once cooked, chop into small pieces.
Set all the seafood aside to cool if they were freshly cooked. The seafood should be well-drained to avoid excess moisture in the salad.
2. Prepare the Vegetables
Dice the cucumber, chop the celery, red bell pepper, and red onion into small, uniform pieces for a nice, even texture. The crunch from these veggies adds a great contrast to the creamy dressing and tender seafood.
3. Make the Dressing
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, olive oil, garlic powder, smoked paprika, and fresh parsley. Taste and season with salt and pepper to your preference. The dressing should be creamy with a nice balance of tangy, savory, and slightly smoky flavors. If you’d like a lighter version, substitute Greek yogurt for the mayonnaise.
4. Combine the Seafood and Veggies
In a large mixing bowl, combine the cooled shrimp, crab meat, and scallops with the diced vegetables (cucumber, celery, bell pepper, and red onion). Toss them gently to combine so the seafood is evenly distributed with the veggies.
5. Add the Dressing and Toss
Pour the prepared dressing over the seafood and vegetable mixture. Toss gently until everything is evenly coated, making sure the seafood is well incorporated without breaking up the pieces too much.
Squeeze the lemon juice over the salad for a fresh, citrusy zing that brightens up the dish.
6. Chill and Serve
Cover the salad and place it in the fridge for at least 30 minutes to let the flavors meld and the salad chill. If you have more time, allow it to sit for a few hours or overnight—seafood salad often tastes better the next day after the flavors have had a chance to develop.
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