This cold Seafood Salad is a wonderful option if you want more seafood starter ideas! It takes a few minutes to put together and then the refrigerator does the rest of the work. I’ve made it a handful of times as a standalone dinner with a veggie side dish as well as a shareable appetizer in a BBQ spread. It’s so great during the summer when you don’t feel like cooking.
The flavors of this seafood cocktail are simple yet delicious! It contains real fish and a variety of flavors. I love the cocktail sauce served on top to give it a little zing. It’s the best seafood salad recipe I’ve ever prepared. It's just like my grandma taught me.
If you like tasty seafood recipes, you will love Seafood Pot Pie and Seafood Baked Potatoes, Creamy Shrimp Pasta Salad or our Sweet Chili Bacon Wrapped Shrimp.
Why You’ll Love This Seafood Salad Recipe
- Great for parties: This seafood cocktail recipe is a hit at get-togethers. Everyone loves it!
- Quick to prepare: It only takes 15 minutes to mix the ingredients of the seafood salad.
- Bold flavors: With the seasonings and cocktail sauce, this salad has strong and yummy flavors.
Ingredients
Here are all of the components to make this salmon, shrimp, and crab cocktail. I used canned seafood because they are more readily available and cost-effective than fresh fish.
- Cocktail shrimp: Any size of fully cooked cocktail shrimp is perfect for this recipe. I like small or medium best so they are not much larger than the pieces of salmon and crab.
- Salmon: Fully drain the can of salmon before adding it to the other ingredients. The red Pacific variety adds a pretty red color but you can use any kind.
- Crab meat: Ensure that you drain the crab meat as well. I prefer the canned crab that includes the legs for more flavor and texture but any real crab will work great.
- Veggies: I add chopped celery and green onion for color and texture. I also love the flavor of green onions with the seafood. The lettuce is saved for the end so the salad can be served on top.
- Spices: I use dried parsley, onion powder, garlic powder, and black pepper. You may also add a pinch of salt if you would like.
- Cocktail sauce: Most cocktail sauces have a little kick from the horseradish and I love it with shrimp. It’s also tomato-based so it adds some great acid to the salad.
- Lemon: When serving, I add lemon wedges on the side so if you want a squeeze of lemon, you may add it. I totally recommend it!
- Fresh parsley: For a splash of color!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Seafood pasta salad: Make your favorite pasta and add it to the seafood salad to make a complete meal.
- Spicy seafood cocktail: Add red pepper flakes or even diced fresh jalapenos for some heat.
- Tropical seafood salad: Diced pineapple and lime juice are great additions to give this recipe tropical flair.
How to Make Seafood Salad
Here are the instructions to make this easy seafood salad recipe. It’s best made ahead and enjoyed the next day for maximum flavor.
Step 1: Drain the seafood. Drain the the salmon and crab meat well and add them to a large bowl. Make sure the shrimp are drained and dried as well. Then, add them to the bowl as well.
Step 2: Add the veggies and seasoning. Stir in the celery, green onion, parsley, onion powder, garlic powder, and black pepper.
Step 3: Cover and chill. Cover the bowl with plastic wrap and put it in the refrigerator overnight to chill.
Step 4: Serve. Add lettuce to the bottom of the serving bowls. Top it with the seafood salad and finish it with cocktail sauce and a lemon wedge. Enjoy!
⭐️ Hint: Give the seafood cocktail as much time to chill as possible I highly recommend overnight but at least 4 hours.
If you love recipes like this, you may also enjoy this Seafood Dip Recipe.
Storage Directions
- Refrigeration: Store leftovers in an airtight container or a tightly covered bowl for up to 3 days in the refrigerator.
- Make Ahead of Time: Make this salad 24-48 hours before serving. The longer it stays in the fridge, the more the flavors will marry together.
Serving Suggestions
- Some great side dishes to serve with this seafood cocktail are Crock Pot Corn and this Hot Girl Salad.
- I like enjoying fruit with this recipe. One of my favorites are these Grilled Mangos.
- Potatoes and veggies are tasty with this dish, too. Try these Red Potatoes and my Asparagus Salad.
Recipe Tips
- Try other seafood: Squid and scallops are great additions to this seafood salad.
- Use fresh herbs: To make this dish feel extra fresh and of restaurant quality, add fresh herbs such as chopped parsley, dill, or cilantro.
- Don’t over season the salad: This recipe for seafood salad is meant to be light and fresh. Too many spices will overpower the natural flavor of the fish.
Recipe FAQs
Yes. Ensure it is thawed completely and that you remove any excess moisture before adding it to the salad. Also, make sure that you pick up fully cooked shrimp.
If that is what you have access to or what your budget allows, it will work in a pinch. For a more authentic flavor, I highly recommend that you use real canned crab when possible.
I do not recommend freezing this salad. It doesn’t thaw well because it becomes very watery. It’s best made fresh!
Video
More Delicious Seafood Appetizers
Do you like seafood? Here are some more appetizer recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Cocktail Seafood Salad
Ingredients
- 1 can (3.7 oz) small or medium sized cocktail shrimp drained and rinsed
- 1 can (7.5 oz) salmon drained
- 1 can (4.2 oz) crab meat drained
- 1 medium stalk celery diced
- 2 stalks green onion green part only, diced
- 3 leaves lettuce whole or shredded
- ½ teaspoon dried parsley flakes
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon pepper
- ¼-1/3 cup cocktail sauce 1-2 tablespoons per serving
- 3 lemon wedges 1 per serving, if desired
- 3 sprigs fresh curly parsley
Instructions
- Gently combine drained canned salmon (use a quality brand that has a nice color) well-drained crab meat (preferably with legs and other good parts of the crab) and drained small or medium sized cocktail shrimp in a bowl.
- Add finely diced celery, chopped green onion (green part only) and dried parsley flakes, onion powder, garlic powder (optional) and pepper.
- Cover and set in fridge overnight to chill or at least 4 hours, to allow flavors to blend together.
- Serve in 3 small dessert size bowls. Lay a lettuce leaf (or shredded lettuce) on the bottom of each dish.
- Top with the seafood. Add 1-2 tablespoons of seafood cocktail sauce on top. Garnish each with a sprig of fresh curly parsley and serve with lemon wedges.
Video
Notes
- Try other seafood: Squid and scallops are great additions to this seafood salad.
- Use fresh herbs: To make this dish feel extra fresh and of restaurant quality, add fresh herbs such as chopped parsley, dill, or cilantro.
- Don’t over season the salad: This recipe for seafood salad is meant to be light and fresh. Too many spices will overpower the natural flavor of the fish.
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