Preparation
Prepare seafood
If using shrimp, cook until just pink and firm (boil or steam for 2–3 minutes). Chill before chopping.
Make the dressing
In a large bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, Old Bay, salt, and pepper.
Assemble the salad
Add shrimp, crab, celery, and onion to the bowl. Toss gently until evenly coated.
Chill and serve
Cover and refrigerate for at least 1 hour to let the flavors meld. Garnish with fresh dill or parsley.
Serving Ideas
Spoon into lettuce cups for a light lunch.
Serve with crackers or toasted baguette slices.
Pile onto a croissant or soft roll for a seafood salad sandwich.
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