Ingredients:

For the Salad:

  • 1 pound cooked shrimp, peeled and deveined
  • 1 pound cooked crab meat (imitation crab or real crab)
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup cucumber, diced
  • 1/4 cup bell pepper (any color), diced
  • 2 tablespoons fresh parsley, chopped

For the Dressing:

  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning (optional)
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, combine the cooked shrimp, crab meat, chopped celery, red onion, cucumber, bell pepper, and parsley.
  2. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning (if using), salt, and pepper. Adjust the seasoning to taste.
  3. Pour the dressing over the seafood and vegetable mixture. Gently toss until everything is well coated.
  4. Refrigerate the seafood salad for at least 1 hour to allow the flavors to meld.
  5. Before serving, give the salad a final toss and adjust the seasoning if needed.
  6. Serve the Keto/Low Carb Seafood Salad chilled, either on its own or over a bed of fresh greens.