Shrimp & Crab Salad Recipe

Season and cook shrimp

Pat shrimp dry with paper towels. In a medium bowl toss shrimp with 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp olive oil until evenly coated.

Heat a large nonstick skillet over medium-high heat until hot. Add shrimp in a single layer and cook 1.5–2 minutes per side, until opaque and just curled. Remove to a plate and squeeze half the lemon over the shrimp; set aside to cool to room temperature.

If using chilled crab meat, gently flake and pick over for shells. Keep crab refrigerated until assembling; do not overwork to preserve lumps.

In a small bowl or jar combine 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tsp Dijon, 2 tbsp fresh lemon juice, 1 tbsp extra-virgin olive oil, 1 tsp honey, 1/2 tsp Worcestershire sauce and 1/4 tsp hot sauce (if using).

Whisk or shake until smooth. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper; if too thick, thin with 1–2 tsp water. Chill the dressing while preparing the salad to allow flavors to meld.

In a large bowl combine 4 cups mixed salad greens, 1/2 cup thinly sliced cucumber, 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion. Toss gently to combine.

Add diced avocado and gently fold in to avoid mashing. Reserve a few avocado pieces and microgreens for garnish, if desired.

Add cooled shrimp and 6 oz of crab meat to the greens. Drizzle 3–4 tbsp of the prepared dressing over the salad (reserve remaining dressing for guests to add more). Gently toss so the seafood and vegetables are evenly coated but crab lumps remain intact.

Divide the salad among 2 plates (servings). Arrange any reserved shrimp or crab on top for presentation.

Finish each plate with a light dusting of paprika over the shrimp, a sprinkle of snipped fresh chives and microgreens or dill. Squeeze the remaining lemon half over the salads to brighten flavors.

Serve immediately with toasted baguette slices or crostini on the side and the remaining dressing in a small pitcher.