"Moreman" salad
WHAT YOU WILL NEED
From ingredients
11 products
Seafood
Eggs & Dairy
Herbs & Spices
SIMPLE PROCESS
Step by step recipe
The secret to this salad is perfectly cooked shrimp – don't overcook them, or they'll turn rubbery. For the dressing, use fresh lemon juice and quality soy sauce to brighten the flavors. Red onion works beautifully if you prefer a milder bite. Tear the lettuce by hand to preserve its crunch and help it absorb the dressing better.
Cook and Peel Shrimp
Bring a pot of salted water to a boil. Add shrimp (400 g / 14 oz) and cook for 3–5 minutes until they float and turn pink. Drain, cool under cold water, and peel. Cut large shrimp in half lengthwise.
Chop Crab Meat and Vegetables
Finely cube the crab meat (100 g / 3.5 oz). Dice cucumber (150 g / 5.3 oz), onion (30 g / 1 oz), and hard-boiled eggs (110 g / about 2 large eggs) into small cubes. Finely chop dill (15 g / ½ oz).
Make the Dressing
In a small bowl, whisk together sour cream (30 g / 2 tbsp), soy sauce (10 g / 2 tsp), and the juice of half a lemon (about 1–2 tbsp from 50 g lemon). Stir in half the chopped dill. Season with black pepper if desired.
Combine the Salad
In a large bowl, mix shrimp, crab meat, cucumber, onion, eggs, and remaining dill. Pour over the dressing and toss gently. Let it sit for 5 minutes to absorb the flavors.
Serve on Lettuce Leaves
Rinse and dry Iceberg lettuce (50 g / 1.8 oz), then tear into large pieces with your hands. Place a mound of salad on each lettuce leaf. Grate semi-hard cheese (50 g / 1.8 oz) finely over the top and garnish with a few whole shrimp. Serve immediately.
CHEF'S TIP
Cook Shrimp Just Right
Drop shrimp into boiling salted water and cook for 3–5 minutes until they float and turn pink. Immediately transfer to an ice bath to stop cooking – this keeps them juicy and firm.
Chop Everything Uniformly
Cut vegetables and eggs into similar-sized cubes to ensure every bite has balanced flavors and the salad looks appetizing.
Dress Just Before Serving
Add the dressing right before serving to keep the vegetables crunchy. If making ahead, store dressing separately.
Use Good Soy Sauce
Choose a natural soy sauce without additives – it adds depth without overpowering the shrimp. Light or dark varieties work depending on your preference.
SUBSTITUTIONS
Add your taste
- Substitute Crab Meat with Imitation Crab If real crab is unavailable, use crab sticks – they're more affordable and still tasty, though the texture will be slightly firmer.
- Swap Sour Cream for Greek Yogurt For a lighter dressing, use 30 g (2 tbsp) of Greek yogurt instead of sour cream – it lowers calories and boosts protein.
- Skip Onion, Use Green Onion If you dislike raw onion, try 3–4 chopped green onion stalks – they add freshness and a mild kick without the bite.
- Add Avocado for Creaminess Dice half an avocado and fold it into the salad – it adds a buttery texture and healthy fats.
HOW TO STORE
How to Store Shrimp & Crab Salad
This salad is best enjoyed immediately, as veggies release moisture. If you must store, keep the dressing separate and refrigerate the mixed salad in an airtight container for up to 1 day. Without dressing, components last up to 2 days. Do not freeze – texture will suffer upon thawing.
GOOD TO KNOW