creamy seafood salad

1. Fill a medium pot with 4 cups of water. Bring to a rolling boil.

2. Add 1 tablespoon of salt (it should taste like sea water).

3. Add the raw shrimp. Boil for 1–2 minutes until they just turn pink and curl into a loose “C” shape.

   • Do not overcook – they will become rubbery.

4. Immediately drain and transfer shrimp to a bowl of ice water to stop cooking (this keeps them snappy).

5. After 2 minutes, drain well and pat completely dry with paper towels.

6. Cut each shrimp into 3–4 bite-sized pieces (about 1/2-inch chunks).

Step 2: Prep the remaining ingredients (5 minutes, intensity 1)

1. If using canned crab, drain it gently and pick through it to remove any bits of shell or cartilage.

2. Finely dice the celery and red onion.

3. Chop the dill, chives, and capers.

4. Zest and juice the lemon.

Step 3: Make the dressing (3 minutes, intensity 1)

1. In a large mixing bowl, whisk together:

   • Mayonnaise

   • Greek yogurt

   • Lemon juice + zest

   • Old Bay

   • Dill, chives, garlic powder, salt, and white pepper

2. Taste the dressing. It should be tangy, creamy, and savory – not flat. Adjust salt or lemon to your preference.

Step 4: Combine everything (2 minutes, intensity 1)

1. Add the chopped shrimp, lump crab meat, diced celery, red onion, and capers to the bowl with the dressing.

2. Use a rubber spatula to fold gently – you want to keep the crab lumps intact. Overmixing will break them into mush.

3. Cover and refrigerate for at least 30 minutes (or up to 24 hours) to let the flavors marry.

Step 5: Final taste & serve

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