Think of this shrimp-and-crab salad as a lightened-up version of a classic seafood salad. It has crunch from celery plus a hint of Old Bay seasoning. Serve it in a lettuce cup or in a bun, or enjoy it on its own., May 2022


Credit: Photography / Caitlin Bensel, Food Styling: Emily Nabors Hall

Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Place a large bowl of ice water near the stove. Add shrimp to the boiling water; cook until pink, about 2 minutes. Drain and transfer to the ice bath; let stand in the ice water for 2 minutes. Drain the shrimp and pat dry. Cut into bite-size pieces.

  • Combine yogurt, shallot, celery, lemon zest, lemon juice, dill, parsley, Old Bay and pepper in a large bowl. Add crab and the shrimp; toss to coat. Let stand at room temperature for at least 15 minutes before serving. Garnish with celery leaves, if desired.

To make ahead

Refrigerate in an airtight container for up to 2 days.

Nutrition Facts

about 1/2 cup
100 calories; protein 16g; carbohydrates 3g; sugars 2g; fat 2g; saturated fat 1g; mono fat 1g; cholesterol 90mg; vitamin a iu 211IU; vitamin b3 niacin 1mg; vitamin b12 1mcg; vitamin c 6mg; vitamin d iu 1IU; vitamin e iu 1IU; folate 16mg; vitamin k 22mg; sodium 291mg; calcium 85mg; iron 1mg; magnesium 14mg; phosphorus 128mg; potassium 124mg; zinc 1mg; niacin equivalents 2mg; selenium 13mcg.