Seafood Salad Recipe
Choice of jumbo lump crabmeat or tender baby shrimp, tossed with romaine and iceberg lettuces and our signature seafood dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Lettuce
Dressing
Method
Preparation of Seafood
- 1
Prepare the Seafood
If using crabmeat, gently break it into chunks. If using shrimp, ensure they are peeled and deveined. If they are raw, boil them in salted water for about 2-3 minutes until they turn pink, then drain and cool.
Salad Base
- 2
Prepare the Lettuce
In a large salad bowl, combine the chopped romaine and iceberg lettuces. Toss them together to ensure an even mix.
Dressing Preparation
- 3
Make the Dressing
In a medium bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth. Adjust seasoning to taste.
Combine Ingredients
- 4
Combine Salad
Add the prepared seafood of your choice (jumbo lump crabmeat or baby shrimp) to the lettuce mixture. Drizzle the dressing over the top and gently toss everything together until the seafood and lettuce are well coated with the dressing.
Finishing Touches
- 5
Garnish and Serve
Sprinkle the chopped parsley on top of the salad for garnish. Serve immediately for best freshness, or refrigerate for up to 30 minutes before serving.