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Shrimp and Crabmeat Salad with Creole Dressing – one of my favorite meals to make in the summer.  It’s hearty, delicious and full of flavor!

Shrimp and Crabmeat Salad topped with hard-boiled egg pieces on a large plate next to a serving bowl with the remainder of the salad

When summer rolls around, I like to spend as little time as possible in the kitchen.  Since I create the recipes for ZagLeft during the day, I want the evening meal I serve my family to be simple and easy.  This Shrimp and Crabmeat Salad is exactly that.  The shrimp is the only ingredient I cook and since shrimp cooks so quickly, this salad is done in minutes.

Overhead view of a large plate of Shrimp and Crabmeat Salad topped with hard-boiled egg pieces

The Creole Dressing that I drizzle over the top is a simple blend of creole-style mustard (I use Zatarain’s) , red wine vinegar, and olive oil.  It’s a dressing that tastes so good, I know you’ll be tempted to make extra and store it in the fridge for future use.  If you can’t find Creole Mustard, stone-ground will work just fine.

Shrimp and Crabmeat Salad topped with hard-boiled egg pieces next to a jar of tangy Creole Dressing and a large serving bowl with the remainder of the salad

Easy and delicious, this Shrimp and Crabmeat Salad comes together quickly.  It’s hearty enough to enjoy for dinner and you’ll love not having to heat up your kitchen too much.

I think you’ll enjoy this Shrimp and Crabmeat Salad as much as my family does.

Shrimp And Crabmeat Salad With Creole Dressing

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 6 servings
Shrimp and Crabmeat Salad with tangy Creole Dressing made with shrimp and crabmeat then topped with tomatoes, hard boiled eggs and a light and delicious dressing.


  • 1 tablespoon butter
  • 2 cloves garlic , thinly sliced
  • A pinch of chili flakes
  • 1/4 teaspoon kosher salt
  • 1/2 pound shrimp , peeled and deveined
  • 1 pound lump crabmeat
  • 1 head of lettuce (or a mixture of different types of lettuce)
  • 2 medium ripe tomatoes , cut into wedges
  • 3 hard boiled eggs , chopped or sliced


  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/3 cup Creole Mustard (or use stone ground mustard)


  • Melt the butter in a large pan. Add the garlic, chili flakes and salt and cook, stirring with a wooden spoon for 1 minute.
  • Add the shrimp to the pan and cook, stirring frequently until pink, about 4-5 minutes.
  • Add the crabmeat to the pan so it absorbs the flavors in the pan. Stir for a minute.
  • Remove the shrimp and crabmeat from the pan and set aside.
  • Combine the lettuce, tomatoes, shrimp and crabmeat in a large bowl.
  • To make the dressing, whisk the olive oil, vinegar and mustard together in a small bowl. Pour the dressing over the salad and toss to mix.
  • To serve, divide the salad between plates and top with chopped hard-boiled eggs.
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  1. I’d make a meal of this delicious salad!! I don’t need anything else.

  2. 5 stars
    This looks so good Joanie! I’ve been craving salads lately and add seafood to it…I’m there. Plus that dressing sounds amazing!

  3. Looks delicious! Love a quick and easy meal, I am (nearly) useless after a long day at work!

  4. Still cannot get my husband to love salad, but I bet this would still work over rice! I love how simple it is!

  5. This salad looks so fresh and terrific! I love cold options in the summer — this is IT!