Southern Seafood Salad

southern food: seafood salad

This is another of my pescatarian recipes. It’s a great way to use leftover boiled shrimp and blue crabs. Actually, you can use any type of crabmeat in this recipe, but I think blue crabs are the tastiest of all the different varieties of crabs. In fact, I find that blue crabs are best in most of the crab recipes I make. That could just be because I’m from the South, and we can catch our own blue crabs.

Southern Seafood Salad recipe


  • ½ pound fresh or refrigerated crabmeat
  • ½ pound boiled shrimp, peeled and deveined
  • ¼ cup chopped Vidalia onion     
  • ¼ cup finely diced sweet red bell pepper
  • 2 tablespoon chopped celery
  • ¼ cup mayonnaise
  • 2 tablespoons bottled ranch dressing
  • 1 teaspoon hot sauce
  • ½ teaspoon chili powder
  • ½ teaspoon Lawry’s garlic salt with parsley
  • Lime juice
  • Paprika

Instructions: Check crabmeat for any shell fragments. Place crabmeat in several layers of paper towels and remove as much “juice” as possible.

Place cooked shrimp in a bowl and chop. Add crabmeat, onion, red bell pepper, and celery.

In a small bowl, combine mayonnaise, ranch dressing, hot sauce, chili powder, and garlic salt to make a dressing. Toss crab and shrimp with dressing.

Place a scoop of the seafood salad on a tomato or mixed greens and drizzle with a little lime juice and sprinkle with paprika.