Ingredients:

  • 1 lb raw shrimp, peeled and deveined
  • 8 oz lump crab meat
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, minced
  • 1/4 cup light mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp Dijon mustard
  • 2 tbsp fresh dill, chopped

Instructions:

  1. Prepare the ice bath. Fill a large bowl with ice and cold water.
  2. Bring a pot of salted water to a boil, drop in the 1 lb raw shrimp, and cook for 2–3 minutes until they turn opaque and curl into a 'C' shape.
  3. Use a strainer to move shrimp immediately to the ice bath until they are cold to the touch.
  4. Pat the shrimp and the 8 oz lump crab meat completely dry with paper towels.
  5. In your mixing bowl, combine the 1/4 cup light mayo, 1/4 cup Greek yogurt, 1 tbsp lemon juice, 1 tsp zest, 1/2 tsp Dijon, and 1 tsp Old Bay.
  6. Finely dice the 2 stalks of celery and 1/4 cup red onion.
  7. Fold the celery and onion into the dressing until the mixture is uniform.
  8. Gently fold in the shrimp and lump crab meat.
  9. Sprinkle in the 2 tbsp fresh dill.
  10. Cover and refrigerate for at least 60 minutes before serving.