A great, refreshing lunch on a hot day. Serve on buns or atop shredded lettuce.

Gallery

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

304 calories; protein 14.1g; carbohydrates 11.3g; fat 22.7g; cholesterol 108.1mg; sodium 950.1mg. Full Nutrition
Advertisement