Picnic Seafood Salads

Classic and Contemporary

Eating in the great outdoors the creme de la creme of warming spring or summery weather. In honor of all things picnic we wanted to share with you our very favorite seafood picnic salad recipes. We’ve broken them down into the classics, a trio of tried and true salads that are always a hit with the potluck crowd. Plus three outside the box, contemporary seafood salads for the more adventurous foodie picnicker. Either way, lay out those blankets pop-a-squat and let’s get munching!

Classic:

These three classics are the most popular seafood salads around and our recipes (garnered from grandmas and memaws) are mega delicious. Each recipe makes about 4 cups of salad, enough to feed about 4 hungry picnic goers.

Creamy Shrimp Salad

Prep Time 5 minutes
Servings 4 people

Ingredients

  • 2 lbs. spiced shrimp peeled and chopped
  • 2/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/4 cup red onion peeled and minced
  • 1/4 cup celery peeled and minced
  • 1/2 teaspoon seafood seasoning like Old Bay
  • 2 teaspoons fresh dill chopped
  • 2 tablespoons dill relish
  • 2 teaspoons fresh parsley chopped
  • salt to taste

Instructions

  1. In a large bowl toss all of the ingredients together until coated. Keep refrigerated until ready to serve.

Salmon and Pea Salad

Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/8 cup red onion peeled and minced
  • 2 tablespoons fresh parsley chopped
  • 4 cups frozen peas thawed
  • 6 slices of bacon cooked and chopped
  • 8 ounces Salmon fillet cooked and flaked

Instructions

  1. In a large bowl toss all of the ingredients together until coated. Keep refrigerated until ready to serve.

 

Seafood Pasta Salad

Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people

Ingredients

  • 1/4 lb. spiced shrimp peeled and chopped
  • 1/4 lb. lobster meat
  • 1/4 lb. lump crab meat
  • 2 cups small pasta shells or preferred pasta, cooked and cooled
  • 2/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/4 cup red onion peeled and minced
  • 1/4 cup celery peeled and minced
  • 1/2 teaspoon seafood seasoning like Old Bay
  • 2 teaspoons fresh dill chopped
  • 2 tablespoons dill relish
  • 2 teaspoons fresh parsley chopped
  • salt to taste

Instructions

  1. In a large bowl toss all of the ingredients together until coated. Keep refrigerated until ready to serve.

Contemporary:

These three creative picnic salad options are new, hip and modern-using the current culinary trends and flavors. A nouveau addition to your picnic basket.

Summer Lobster and Potato Salad

Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people

Ingredients

  • 1 lb. yukon gold potatoes diced and cooked
  • 1/2 lb. lobster meat
  • 1 shallot peeled and thinly sliced
  • 1 cup baby arugula
  • 3 tablespoons fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice
  • salt and pepper to taste

Instructions

  1. In a large bowl toss all of the ingredients together until coated. Keep refrigerated until ready to serve.

 

Beet Salad with Crab, Asparagus and Feta

Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people

Ingredients

  • 4 medium beets peeled, sliced, cooked and cooled
  • 1 bunch asparagus trimmed, cooked and cooled
  • 1 shallot peeled and thinly sliced
  • 1/2 lb. jumbo lump crab meat
  • 1 tablespoon dijon mustard
  • 1 tablespoons yellow mustard
  • 2 teaspoon apple cider vinegar
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons olive oil
  • 2 tablespoons feta cheese crumbles

Instructions

  1. Arrange beet slices on a platter and top with asparagus, shallots and crab meat.
  2. In a medium bowl whisk together mustard, vinegar, brown sugar and oil until smooth and runny.
  3. Pour dressing over salad and top with feta cheese before serving.

 

Moroccan Carrot Salad with Salmon

Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people

Ingredients

  • 2 cups carrot shredded
  • 8 ounces salmon fillet cooked and flaked
  • 1 lemon juiced
  • 2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 1/2 tablespoon brown sugar
  • 1/2 teaspoon ground cumin
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons golden raisins
  • salt to taste

Instructions

  1. In a large bowl toss all of the ingredients together until coated. Keep refrigerated until ready to serve.

Buy Seafood Online-and cook good food at home!

All of the seafood listed in these recipes are available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our seafood is delivered right to your door when you schedule it, guaranteed! That’s convenience you need, especially for picnic prepping and planning.

We’d love to see your Cameron’s Seafood picnic recipes-share your images on any of our social pages, Instagram, Facebook or Twitter be sure to tag us @cameronsseafoodonline.

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

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