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Seafood salad

A creamy mayonnaise-based salad made with crab-flavoured seafood and vegetables.
Prep Time20 mins
Course: Salad
Cuisine: American
Author: Mia Kouppa


  • 900 grams Crab-flavoured seafood about 6 cups worth
  • 3 1/2 cups Frozen mixed vegetables (carrots, peas, carrots) thawed
  • 1 1/2 cups Mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon ground black pepper


  • Defrost the frozen vegetables by spreading them out on a dish or baking tray. Allow them to sit at room temperature for 10 - 15 minutes; they do not have to completely defrost. Do NOT run water over them.
  • Chop the seafood into small pieces, and place into a large bowl.
  • In the bowl with the seafood add the vegetables and the mayonnaise and mix to combine. If you like it a little creamier, feel free to add a little more mayonnaise.
  • Add the Dijon mustard and pepper, and stir to combine.
  • Refridgerate until ready to use.
  • Enjoy.


We find that this salad is best enjoyed a few hours, after it's made.  This gives the vegetables ample time to thaw out and for the flavours to combine nicely.