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Seafood Salad

Seafood salad is so good and so easy to make. It costs just a fraction of what a deli would charge you and takes almost no time at all to make!! It’s a great cool dinner in the summer and can be a nice brunch item as well. Plus, to make this even cheaper, you could also add a bit of pasta to “stretch” the recipe.

Here in the desert, NOBODY wants much in the way of warm food in the summer (which lasts about 8 months), so when we were planning a wedding shower for my daughter and her fiance last summer, only cold foods were even considered! We decided on nice croissant sandwiches and this salad. along with other cold salads and cool entrees. I made a HUGE bowl of it (I tend to overestimate sometimes… wink) and everybody had plenty. They all raved about this salad and there was even a bit left over to send home with one of the single guys, who really appreciated it.

I just made this recently and a single batch made at least 6 large servings. Once you shred up the “crabmeat”, it seems to at least double or triple in volume, so this ends up being even more frugal than you would think!!

Seafood Salad
Prep time
Cook time
Total time
Serves: 6
  • 1 lb. imitation crabmeat
  • ½ lb. small/salad shrimp (or larger shrimp, roughly chopped)
  • ½ c. minced onion/red onion
  • 1 c. minced celery
  • 1 - 2 c. mayonnaise or salad dressing (Miracle Whip)
  • salt and pepper to taste
  • sweet relish (optional) to taste (1-2 t.)
  • cooked, small pasta (optional)
  1. Shred the crabmeat if it's in chunks or sticks - this can be done with your fingers or a fork - I think nice clean fingers work best...
  2. Mince the celery and onions and chop the shrimp if using larger ones.
  3. If you'd like to "stretch" this recipe a bit, go ahead and add some cooked pasta. Any small sized noodles would be great in this and wouldn't diminish the taste one bit!!
  4. Mix all ingredients except the relish in a large bowl. Then if desired, add a bit of relish to taste.
  5. Transfer to a storage bowl, cover and refrigerate at least 1 hour before serving.