Salad: United States – Virginia (Chesapeake Bay), Southern United States – Chesapeake Bay Seafood Salad

Serving Size: 4

Approximate Time

Prep 25 min

Cook 3 min

Additional 30 min

Total 1 hr

Ingredients

- 8 oz (225 g) lump blue crab meat, shells removed
- 12 large shrimp, approx. 1 lb (454 g), peeled and deveined
- 8 small shucked oysters, approx. 8 oz (225 g) (optional)
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) plain yogurt or light sour cream
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1 1/2 tsp (≈4 g) Old Bay seasoning, divided
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 ribs celery, finely diced, approx. 3 oz (85 g)
- 1 small shallot, minced, approx. 1 oz (28 g)
- 1/4 cup (40 g) red bell pepper, finely diced
- 3 scallions (green onions), thinly sliced, approx. 1.5 oz (45 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (4 g) fresh chives, thinly sliced (optional)
- 2 tbsp (30 ml) unsalted butter (for oysters, optional)
- Mixed salad greens, for serving
- Lemon wedges, for serving
- Ice water (for shocking shrimp)

Instructions

Short Description:
A light, chilled seafood salad featuring sweet Chesapeake Bay crab with tender poached shrimp and optional oysters, bound in a bright, lemon-Old Bay mayonnaise dressing and served over crisp greens. It emphasizes fresh local shellfish and restrained seasoning to let the seafood shine.

Regional Notes:
This Virginia Chesapeake Bay version highlights lump blue crab meat as the centerpiece and uses Old Bay seasoning and fresh lemon for a distinctly Bay-area flavor. Compared with heavier, mayo-forward seafood salads elsewhere, this preparation keeps the dressing lighter and the crab in large lumps, sometimes adding small local oysters or a few shrimp to reflect the Bay's seasonal catch.

1. Bring a medium pot of water to a gentle boil large enough to hold the shrimp. Add 1/2 tsp (2.5 g) salt, 1/2 tsp (≈1.3 g) Old Bay seasoning, and a halved lemon if available. Add the shrimp and poach until just opaque and firm, about 2–3 minutes depending on size. Immediately transfer shrimp to a bowl of ice water to stop cooking; drain and pat dry. If desired, cut shrimp into bite-size pieces.
2. If using oysters, heat 2 tbsp (30 ml) unsalted butter in a small skillet over medium-high heat. Add the oysters and sauté very briefly, about 45–60 seconds per side, until just firm. Remove and cool on paper towels.
3. In a medium bowl whisk together mayonnaise, plain yogurt, lemon juice, Dijon mustard, remaining 1 tsp (≈2.5 g) Old Bay seasoning, 1/4 tsp (1.5 g) kosher salt, and 1/4 tsp (1 g) black pepper to make a light dressing. Taste and adjust lemon, salt, or Old Bay as desired.
4. Gently fold the lump crab meat into the dressing, taking care to keep larger lumps intact. Add the poached shrimp (and oysters if using), diced celery, minced shallot, red bell pepper, sliced scallions, parsley, and chives (if using). Combine gently until ingredients are evenly coated.
5. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld and to chill thoroughly. Handle gently again before serving to preserve crab lumps.
6. Serve the seafood salad chilled atop mixed salad greens or in chilled bowls, garnished with additional parsley or chives and lemon wedges alongside. Adjust seasoning at the table with extra Old Bay or lemon as desired.