Description
A great, refreshing lunch on a hot day. Serve on buns or atop shredded lettuce.
Ingredients
- 1 pound imitation crabmeat
- 1 pound uncooked shrimp, peeled and deveined
- 6 teaspoons lemon juice, divided
- 1 cup minced celery
- 1 cup mayonnaise (such as Hellmann’s®)
- ⅓ cup minced red onion
- 1 tablespoon minced red onion
- 3 tablespoons minced fresh dill
- 1 tablespoon seafood seasoning (such as Old Bay®)
- salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque
- about 2 minutes.
- Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
- Combine celery
- mayonnaise
- 1/3 cup plus 1 tablespoon red onion
- dill
- remaining 4 teaspoons lemon juice
- seafood seasoning
- salt
- and pepper in a large bowl.
- Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 2 hrs 30 mins
Servings: 8