Salad: United States – New Hampshire, New England – New Hampshire Seafood Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 8 oz (225 g) cooked shrimp, peeled and tails removed (approximately 12–16 medium)
- 6 oz (170 g) lump crabmeat, picked free of shells
- 1 cup (120 g) celery, finely diced (about 2–3 stalks)
- 1/3 cup (45 g) red onion, finely diced
- 3 tbsp (45 ml) mayonnaise
- 1 tbsp (15 ml) plain Greek yogurt or sour cream
- 1 tbsp (15 ml) fresh lemon juice (about 1/2 lemon)
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp (0.5 g) celery seed
- 1/2 tsp (3 g) fine sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- 1 tbsp (4 g) fresh parsley, finely chopped
- 1 tbsp (6 g) fresh chives, finely chopped (or 1 tsp/1 g dill)
- 8–12 large Boston or romaine lettuce leaves, washed and chilled OR 4 split-top sandwich rolls (New England-style), for serving
- 1 tbsp (15 g) unsalted butter, softened (optional, for toasting rolls)

Instructions

Short Description:
A light, cold seafood salad showcasing local shrimp and lump crab tossed with celery, red onion, and a bright mayonnaise-based dressing. Commonly served chilled on a bed of lettuce or spooned into a split sandwich roll for a New England-style sandwich.

Regional Notes:
This New Hampshire version emphasizes locally available shellfish (shrimp and/or crab) and a restrained, mayonnaise-forward dressing rather than heavy sauces. Unlike richer lobster salads elsewhere in New England, it stays light and crisp with celery and fresh herbs, and is frequently offered both on lettuce beds and in sandwich rolls at seaside markets and picnics.

1. If using chilled shrimp or crab from frozen, thaw overnight in the refrigerator and drain well. Pat seafood dry with paper towels.
2. In a medium bowl, whisk together mayonnaise, Greek yogurt (if using), lemon juice, Dijon mustard, celery seed, salt, and black pepper until smooth and slightly glossy.
3. Stir in chopped parsley and chives into the dressing and taste; adjust lemon, salt, or pepper as needed.
4. Gently fold the cooked shrimp, lump crabmeat, diced celery, and red onion into the dressing, taking care not to break up crab lumps. Mix until evenly coated.
5. Cover the bowl and refrigerate the salad for at least 20–30 minutes to let flavors meld (up to 2 hours). Stir gently once before serving and re-taste for seasoning.
6. For lettuce-service: arrange chilled Boston or romaine leaves on a platter or individual plates and spoon the seafood salad onto the leaves. Garnish with an extra sprinkle of chopped chives or parsley.
7. For sandwich-service: split rolls and toast lightly. If toasting, spread softened butter on cut sides and toast in a skillet over medium heat until golden. Fill each roll with a generous scoop of seafood salad.
8. Serve immediately once assembled. Refrigerate leftovers in an airtight container and consume within 24 hours.