If using leftover cooked seafood, ensure shrimp, crab and scallops are fully cooled and any shells or cartilage removed. Pat shrimp and scallops dry with paper towels to remove excess moisture so the dressing will cling better.

If using raw seafood: poach shrimp and scallops in simmering salted water (or court-bouillon) for 2–3 minutes until opaque and just cooked through; immediately transfer to an ice bath to stop cooking, then drain and dry.

If imitation crab is used, shred or flake it with your hands into bite-sized pieces.

Vegetables & Herbs

Finely dice the celery, red onion, cucumber, and red bell pepper so pieces are small and uniform (about 1/4-inch). Place them in a large mixing bowl.

Add chopped parsley and dill to the bowl with the diced vegetables and toss to combine.

Dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt, lemon juice, lemon zest, Dijon mustard, chopped capers, hot sauce (if using), and olive oil until smooth.

Season the dressing with salt and black pepper, taste, and adjust acidity or seasoning: add up to 1 tablespoon more lemon juice if you prefer brighter flavor, or a pinch more salt if needed.

Combine & Chill

Add the prepared seafood to the bowl with the vegetables and gently fold to combine, taking care not to break up the crab meat too much.

Pour the dressing over the seafood and vegetables. Using a rubber spatula, gently fold until everything is evenly coated.

Cover the salad and refrigerate for at least 20–30 minutes to let flavors meld. For best flavor, chill 1–2 hours.

To Serve

Arrange mixed salad greens or butter lettuce on a serving platter or divide among plates.

Spoon the chilled seafood salad over the greens. Garnish with crumbled feta or shaved Parmesan if using, and serve with lemon wedges on the side for additional brightness.

Serve cold. Store leftovers in an airtight container in the refrigerator for up to 2 days (crab and shellfish are best eaten sooner).