Ingredients (serves 4–6)
250g cooked shrimp, peeled and deveined
150g cooked crab meat (or imitation crab, flaked)
150g cooked scallops or firm white fish chunks (optional)
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup red bell pepper, diced
2–3 tablespoons fresh parsley, chopped
1/2 cup mayonnaise
2 tablespoons sour cream or Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon lemon juice (fresh)
1/2 teaspoon Old Bay seasoning (optional)
Salt and black pepper to taste
1 hard-boiled egg, chopped (optional)
Lettuce leaves or croissant/bread rolls for serving
Instructions
Prep the seafood
If using raw seafood, cook shrimp, scallops, or fish in boiling water or steam until opaque and cooked through. Let cool, then chop into bite-sized pieces
Combine the vegetables and herbs
In a large mixing bowl, add chopped celery, red onion, red bell pepper, and parsley. Toss gently
Mix the dressing
In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Taste and adjust seasoning as needed
Assemble the salad
Add seafood and chopped egg (if using) to the bowl with vegetables. Pour dressing over the top and gently fold until everything is evenly coated. Be careful not to break the seafood pieces
Chill
Cover and refrigerate for at least 30 minutes to let flavors meld
Serve
Serve over a bed of lettuce, in sandwich rolls, or with crackers. Garnish with extra parsley or a lemon wedge if desired
Tips and Variations
Add avocado chunks for creaminess
Swap mayonnaise for light mayo or Greek yogurt to make it healthier
Include a dash of hot sauce or smoked paprika for a spicy kick
Can be made a day ahead, just keep it chilled