Seafood Salad


  • 1 small onion, finely diced
  • 3 stalks celery, finely diced
  • 3/4 cups sour cream
  • 1-1/4 cups mayonnaise
  • 2 teaspoons dill weed
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon Adobo seasoning
  • 1/2 teaspoon coriander
  • 1/4 teaspoon black pepper
  • 8 ounces salad shrimp, thawed
  • 8 ounces refrigerated imitation crabmeat, chopped
  • 8 ounces refrigerated imitation lobster meat, chopped


  1. Add all of the ingredients to a large bowl and stir until well combined.
  2. Transfer the salad to a container with a lid and place in the refrigerator for at least one hour before serving.
  3. Serve as is with garlic toast or on top of a salad; seafood salad can also be consumed as a dip, served with crackers.

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