Seafood Salad


220g crab meat flaked style or sticks (cut into slices)

220g shrimp (raw)

1 lemon (quartered)

1/2 cup celery (finely diced)

3 Tbsp. red onion minced

2 tsp. lemon juice

salt and pepper (to taste)

1/2 cup mayonnaise

1 1/2 Tbsp. fresh dill (chopped)


Bring a pot of salted water to a boil. Add the quartered lemon.

Add the shrimp to the pot and cook for 1-2 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.

Drain the shrimp then pat dry.

Place the shrimp, imitation crab, celery, red onion, lemon juice, salt, pepper, mayonnaise and dill in a bowl. Toss gently to coat.

Garnish with additional fresh dill and serve or cover and refrigerate for up to 2 days.

Serves: 6

Cooking time: 15 min.

Difficulty: Easy

Pairs well with Survivor Sauvignon Blanc.