Crab-Shrimp Salad
A creamy seafood salad combining shrimp, crab, hard-boiled eggs, and crunchy celery, served chilled on buttered bread slices. Perfect for gatherings or a refreshing lunch.
Ingredients
Instructions
- Cut crusts off the bread slices.
- Dice each slice of bread.
- Chop the onion finely.
- Chop the hard-boiled eggs.
- Combine bread, onion, and eggs in a bowl and refrigerate overnight.
- Add shrimp, crabmeat, chopped celery, and mayonnaise to the mixture.
- Mix well, cover, and let stand in the refrigerator for 3 to 4 hours before serving.
Tips & Substitutions
For a more flavorful salad, consider adding a teaspoon of Old Bay seasoning or a dash of lemon juice to the mixture. If you're looking for a lighter version, you can substitute Greek yogurt for half of the mayonnaise. Fresh herbs like dill or parsley can also elevate the taste of the salad. Be sure to let it chill for the recommended time to meld the flavors together.
Serving Suggestions
Serve the crab-shrimp salad on a bed of leafy greens or as a filling for sandwiches. It pairs beautifully with Nan'S Macaroni Salad or can be enjoyed with crackers for a light appetizer. This dish also makes a great addition to any seafood recipes buffet or picnic spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad appears too thick after refrigeration, you can stir in a little mayonnaise or yogurt to loosen it up before serving. Avoid freezing, as the texture of the seafood may change once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Crab-Shrimp Salad contains roughly 881 calories, with 37g protein, 58g carbohydrates, and 56g fat. It is an excellent source of protein (74% of the Daily Value), calcium (29% of the Daily Value), and potassium (22% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 2196mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh seafood instead of canned?
Yes, you can use fresh shrimp and crabmeat if you prefer. Just ensure they are cooked and cooled before adding them to the salad. Fresh seafood can enhance the flavor and texture of the dish.
How can I make this salad spicier?
To add some heat, consider mixing in diced jalapeños or a few dashes of hot sauce. You can also sprinkle some cayenne pepper into the mixture for an extra kick without overpowering the other flavors.
What can I do with leftover salad?
Leftover crab-shrimp salad can be repurposed into a seafood dip by mixing it with cream cheese and serving it with tortilla chips or veggies. Alternatively, use it as a filling for stuffed bell peppers or as a topping for baked potatoes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).