Salad: United States – New Jersey – Jersey Shore Seafood Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 12–16 medium shrimp, peeled and deveined, approx. 8 oz (225 g)
- 8 oz (225 g) sea scallops, side muscle removed
- 8 oz (225 g) lump crab meat, picked over
- 6 cups (180 g) mixed salad greens, washed and spun dry
- 2 stalks (about 100 g) celery, thinly sliced
- 1/2 small red onion, thinly sliced, about 1/2 cup (75 g)
- 1 medium lemon, zested and juiced, about 3 tbsp (45 ml) juice and 1 tsp (2 g) zest
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) mayonnaise
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice (in addition to the lemon above, use total to taste)
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1 tbsp (6 g) fresh chives, finely chopped
- 1/2 tsp (1 g) Old Bay seasoning (or other seafood seasoning)
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) unsalted butter (or 1 tbsp / 15 ml olive oil) for cooking
- Optional: 1 small cucumber, seeded and diced, about 1 cup (150 g)

Instructions

Short Description:
A chilled seafood salad from the Jersey Shore featuring a mix of local shrimp, sea scallops, and lump crab tossed with crunchy celery, red onion, and a bright lemon-herb dressing. Served simply over greens or as a seafood-forward chilled salad course.

Regional Notes:
This Mid-Atlantic/New Jersey version emphasizes fresh, locally sourced seafood—shrimp, sea scallops, and lump crab—rather than a single shellfish, and uses a lemon-forward herb dressing rather than heavy mayonnaise-only sauces. The result showcases the clean briny flavors typical of Jersey Shore seafood salads.

1. Pat shrimp and scallops dry with paper towels and season lightly with 1/8 tsp salt and a pinch of pepper.
2. Heat a large skillet over medium-high heat with 1 tbsp (15 ml) butter or olive oil. Add scallops (do not overcrowd) and sear 1½–2 minutes per side until just golden and opaque; remove to a plate to cool. In the same skillet, cook shrimp 1–2 minutes per side until pink and opaque; remove and cool.
3. If using room-temperature lump crab meat, gently warm it in a very low oven (200°F / 95°C) for 3–4 minutes only if desired; otherwise keep chilled. Pick through crab to remove any shells.
4. Make the lemon-herb dressing: in a bowl whisk together 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) mayonnaise, 1 tsp (5 ml) Dijon mustard, reserved lemon juice totaling about 3 tbsp (45 ml), lemon zest 1 tsp (2 g), 1/2 tsp (1 g) Old Bay, 2 tbsp (8 g) chopped parsley, 1 tbsp (6 g) chopped chives, 1/4 tsp (1.5 g) salt and 1/4 tsp (0.5 g) pepper until emulsified. Taste and adjust acidity or seasoning.
5. In a large mixing bowl combine cooled shrimp, scallops (slice larger scallops in half if desired), lump crab meat, sliced celery, sliced red onion, and optional cucumber. Gently toss with about 3/4 of the dressing to coat, adding more if needed—be careful not to break up the crab lumps.
6. Chill the tossed seafood salad in the refrigerator for at least 20–30 minutes to let flavors marry, but do not over-chill so textures remain fresh.
7. To serve, arrange mixed greens on a platter or individual plates. Spoon the chilled Jersey Shore Seafood Salad over the greens, drizzle with remaining dressing if desired, and garnish with extra chopped parsley and a lemon wedge.
8. Serve cold as a salad course; leftovers keep covered in the refrigerator for up to 24 hours.