Publix Deluxe Seafood Salad Recipe: Copycat Creamy Blend With Fresh Lumps

This copycat version brings the beloved deli classic to your kitchen with the same creamy texture and fresh seafood taste.

I’ve perfected the balance of lump crab, shrimp, and scallops folded into a rich dressing that stays light yet indulgent. No special equipment needed—just fresh ingredients and a gentle hand.

The dressing is the star, blending mayonnaise, sour cream, and a touch of lemon for brightness. Chill for at least an hour to let the flavors meld.

Serve on a bed of lettuce, in a sandwich, or with crackers for a taste that rivals the original.

Ingredients for Publix Deluxe Seafood Salad

Fresh seafood and a creamy dressing make this deli classic shine at home.

The seafood is non-negotiable here. Publix seafood counter is my go-to for lump crab—ask them to steam it for you (free service). Shrimp and scallops should smell fresh, never fishy. For the crab, pick through for any stray shells—nothing worse than a crunchy surprise. If you’re near the coast, local seafood markets often have fresher options than big-box stores.

No lump crab? Imitation crab at half the amount works in a pinch, but fresh is worth the splurge. Out of scallops? Extra shrimp keeps it delicious. The dressing can handle Greek yogurt instead of sour cream (same amount). Vegetarian Worcestershire is the way to go if you want to skip the anchovies. The celery adds crunch—don’t skip unless you hate it (but then, why make seafood salad?).

This keeps 2-3 days in the fridge—any longer and the seafood starts to break down. Store in an airtight container with plastic wrap pressed directly on the surface to prevent browning. Tastes best after at least 4 hours chilling, but overnight is even better for flavor melding.

Step-by-Step Instructions for Creamy Seafood Salad

Here’s how I make this copycat blend taste just like the deli original every time.

Step 1: Prep the Seafood and Vegetables

Drain the 1 lb Lump Crab Meat and pick through it carefully to remove any stray shell fragments. I like to spread it on a paper towel and pat it dry—this prevents the salad from becoming watery.

Chop the 0.5 lb Cooked Shrimp and 0.5 lb Bay Scallops into bite-sized pieces. Finely dice the 0.5 cup Celery and mince the 0.25 cup Red Onion. The celery should be small enough to blend in but still provide that satisfying crunch.

Step 2: Make the Creamy Dressing Base

In a large bowl, whisk together the 1 cup Mayonnaise, 0.5 cup Sour Cream, 2 tbsp Fresh Lemon Juice, 1 tbsp Dijon Mustard, 1 tsp Worcestershire Sauce, and 1 tsp Lemon Zest until smooth. I always use full-fat versions here—it makes a noticeable difference in creaminess.

Season the dressing with 1 tsp Old Bay Seasoning, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Taste and adjust the seasoning if needed, but remember the seafood adds its own saltiness. The dressing should have a bright, tangy flavor with a hint of spice from the Old Bay.

Step 3: Combine All Ingredients Gently

Add the prepared seafood and vegetables to the bowl with the dressing. Sprinkle in the 2 tbsp Fresh Dill—I like to chop it just before adding to preserve its fresh flavor.

Using a large spatula, fold everything together gently until just combined. The key here is not to overmix—you want to keep those beautiful lumps of crab intact. The salad should look creamy with visible chunks of seafood and vegetables throughout.

Step 4: Chill and Let Flavors Meld

Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This chilling time is crucial—it allows the flavors to meld together and the seafood to absorb some of that creamy dressing.

I’ve found that 2 hours is ideal if you have the time. The salad will thicken slightly as it chills. Give it a gentle stir before serving to redistribute the ingredients and check the consistency—if it’s too thick, you can thin it with a splash of lemon juice.

Health Benefits of This Recipe

Rich in Omega-3s

This salad delivers a powerful dose of omega-3 fatty acids from crab, shrimp, and scallops. These healthy fats support heart health and reduce inflammation. A 1-cup serving provides about 500mg of EPA and DHA, essential for brain function. 💪

High-Quality Protein

You’ll get approximately 30 grams of protein per serving, all from lean seafood sources. Protein is vital for muscle repair, immune function, and keeping you full. Unlike red meat, seafood protein is low in saturated fat, making it a heart-smart choice.

Vitamin B12 Boost

Seafood is one of the best natural sources of vitamin B12, crucial for nerve function and red blood cell production. Just 1 serving of this salad covers about 50% of your daily B12 needs. I always feel more energized after eating it.

Low-Calorie Indulgence

Despite its creamy texture, this dish is surprisingly light. A 1-cup serving contains roughly 300 calories, with most coming from healthy fats and protein. The fresh vegetables add fiber and volume without excess calories.

Selenium Source

Crab and shrimp are rich in selenium, a mineral that acts as a powerful antioxidant. This salad provides about 70% of your daily selenium in one serving, supporting thyroid health and protecting cells from damage. 🥗

Bright with Vitamin C

The lemon juice and zest add more than just flavor—they contribute vitamin C. Combined with the celery and onion, each serving offers about 15% of your daily vitamin C, which supports immune function and skin health.

Frequently Asked Questions