Salad: United States – New York (Mid-Atlantic United States) – New York Seafood Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 45 min

Total 1 hr 5 min

Ingredients

- 8 oz (225 g) cooked shrimp, peeled and tails removed
- 8 oz (225 g) lump crab meat, picked free of shells
- 6 oz (170 g) cooked lobster meat, chopped (optional)
- 1 cup (120 g) celery, thinly sliced (about 2 medium stalks)
- 1/2 cup (75 g) red bell pepper, small dice
- 1/4 cup (40 g) red onion, finely chopped
- 2 scallions, approx. 30 g, thinly sliced
- 2 tbsp (30 ml) capers, drained
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 3/4 cup (180 ml) light mayonnaise
- 1/4 cup (60 ml) plain Greek yogurt
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 g) celery seed
- 1/2 tsp (1.5 g) Old Bay seasoning, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Kosher salt to taste (about 1/2 tsp / 3 g)
- 4 cups (120 g) mixed salad greens or Boston lettuce leaves for serving
- Lemon wedges for serving

Instructions

Short Description:
A chilled, herb-bright seafood salad combining local shrimp, lump crab, and optional lobster in a light mayonnaise-and-yogurt dressing, served on fresh greens. It’s meant as a refreshing salad course rather than a heavy mayonnaise-bound spread.

Regional Notes:
This New York version uses a more diverse seafood mix (shrimp, crab, often lobster) and a lighter dressing—half mayonnaise, half Greek yogurt—than heavier regional seafood salads. Mid-Atlantic touches like Old Bay seasoning and celery seed anchor the flavor to New York’s coastal seafood traditions.

1. If not already chilled, refrigerate cooked seafood until cold. Gently pat shrimp, crab, and lobster (if using) dry with paper towels and place in a large mixing bowl.
2. In a separate medium bowl, whisk together light mayonnaise, Greek yogurt, lemon juice, Dijon mustard, celery seed, Old Bay seasoning, black pepper, and kosher salt until smooth and slightly glossy.
3. Add celery, red bell pepper, red onion, scallions, capers, dill, and parsley to the bowl with the seafood. Pour the dressing over the seafood-vegetable mixture.
4. Using a rubber spatula, fold everything together gently to coat—take care not to break up the crab lumps. Taste and adjust seasoning with more salt, lemon juice, or Old Bay as needed.
5. Cover and chill the salad at least 30 minutes (up to 2 hours) to let flavors marry; if chilling longer than 2 hours, check texture and adjust seasoning before serving.
6. To serve, arrange mixed greens or Boston lettuce leaves on a platter or individual plates and mound the chilled seafood salad on top. Garnish with extra dill and lemon wedges. Serve cold as a salad course.