Summer-ready salads: Chicken, Shrimp, and Crab delights! Full Recipes 👇 1. Creamy Crab Salad Ingredients: 1 lb real crab meat or imitation crab, sliced ½ cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon lemon juice (freshly squeezed ½ teaspoon Old Bay seasoning ½ teaspoon garlic powder ½ teaspoon onion powder salt and pepper to taste ½ cup celery, finely chopped ¼ cup red onion, finely chopped 2 tablespoons fresh dill, chopped 1 teaspoon Worcestershire sauce Instructions: If using real crab, check for shells and gently shred it. If using imitation crab, roughly chop or pull apart into chunks. In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, salt, and pepper. Add crab meat, celery, red onion, and fresh dill to the dressing. Stir gently to combine without breaking up the crab too much. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled on crackers, lettuce cups, or as a sandwich filling. Enjoy! 2. Best Creamy Shrimp Salad Ingredients: SHRIMP SALAD 1 pound poached shrimp, 1/2 cup finely diced red bell pepper 1/2 cup finely diced celery 1/2 cup mayonnaise 2 tbsp sour cream 1 tbsp Dijon mustard 2 tablespoons fresh lemon juice 1/4 cup roughly chopped fresh dill Salt and pepper to taste POACHED SHRIMP 1 pound large raw shrimp, peeled and deveined 2 quarts water 1 lemon, cut in half 2 cloves garlic, smashed 1 teaspoon pepper 1 tablespoon salt 1/2 teaspoon Cajun seasoning Directions POACH THE SHRIMP. Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil. Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Poach them for three minutes. Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator. MAKE THE SALAD. Once the shrimp have cooled, place them in a large bowl with the bell pepper, celery, mayonnaise, lemon juice, dill, salt, and pepper. Gently mix the ingredients until they are well combined. Allow the salad to sit in the refrigerator for at least one hour before serving, which allows the flavors to marinate and develop. 3. Best Classic Chicken Salad Ingredients: 4 cups cooked chicken, shredded or diced (rotisserie or poached) 1 cup chopped celery 1 cup red grapes , halved ⅓ cup chopped red onion ¼ cup toasted sliced almonds 1 cup mayonnaise ¼ cup fresh lemon juice 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Fresh dill for garnish To a medium size bowl, add the shredded chicken, chopped celery, grapes, onions, and almonds. In a small bowl, mix the mayonnaise with the lemon juice and salt and pepper. Add the mayo mixture to the bowl with the chicken and mix well. Taste for seasoning and adjust to your taste. Serve the chicken salad on croissants or bread, or over salad greens. Refrigerate for 3-4 days