Salads
This Publix Deluxe Seafood Salad recipe delivers the same creamy, restaurant-worthy texture you love from the store, but with a crisp celery crown that elevates every bite. The secret lies in balancing tender seafood, fresh dill, and a velvety mayo-based dressing—all assembled with precision for that signature Publix flair.
What sets this version apart is the celery's satisfying crunch, which contrasts perfectly against the cool, creamy base.
The foundation of this salad is Publix's pre-cooked seafood blend—shrimp, crab, and imitation crab—already seasoned for maximum flavor with just a quick toss in lemon juice and Old Bay.
The dressing, a blend of mayonnaise, sour cream, and a touch of mustard, gets its signature tang from fresh dill and a splash of lemon. This isn't just any seafood salad; it's the one that makes you crave the deli section every time.
When plated, the celery crown—thinly sliced and arranged like a crown—adds both visual appeal and texture contrast, ensuring each forkful delivers that perfect balance of crisp, creamy, and briny. The salad stays fresh for up to 3 days in the fridge, making it ideal for meal prep or potlucks.
Whether you're serving it at a summer gathering or enjoying it as a light lunch, this recipe captures the essence of Publix's iconic dish.
For an extra touch of elegance, garnish with extra dill and lemon wedges. The presentation matters just as much as the taste—this salad deserves to be the star of your table. Let's bring that Publix deli experience home with this foolproof recipe.
Ingredients for publix deluxe seafood salad
Creamy seafood blend meets crisp celery crowns—this is the Publix deli salad you crave at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Publix Pre-Cooked Seafood Blend 🦞 | 1 ½ lb | Shrimp, crab, imitation crab mix |
| Fresh Celery Stalk 🧅 | 2 whole | Thinly sliced for crown |
| Mayonnaise 🥛 | 1 cup | Full-fat preferred |
| Sour Cream 🧀 | ½ cup | Full-fat for creaminess |
| Fresh Dill 🌿 | ⅓ cup | Chopped, stems removed |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Old Bay Seasoning 🌶️ | 1 tsp | For seafood flavor |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Iceberg Lettuce 🥬 | 1 head | Shredded, crisp base |
| Red Bell Pepper 🌶️ | ¼ cup | Diced, optional garnish |
The seafood blend is everything—Publix's pre-cooked mix saves time with shrimp, crab, and imitation crab already seasoned. Grab it from the Publix deli section or any grocery store's seafood counter. If you can't find the exact blend, mix 1/2 lb cooked shrimp, 1/2 lb lump crab meat, and 1/2 lb imitation crab yourself. Fresh dill? Buy it in bunches—it keeps for 5 days wrapped in damp paper towels. The celery should be crisp with no brown spots; organic celery from Trader Joe's is my go-to for that perfect crunch.
No Old Bay? Substitute with a mix of paprika, garlic powder, and cayenne (1/2 tsp each). Running low on sour cream? Greek yogurt works too—just add a pinch of lemon juice to balance. The dressing needs that tang, so don't skip the Dijon. For extra creaminess, add 1 tbsp extra mayonnaise. If you're feeling fancy, swap the iceberg for romaine hearts—they hold up better to the dressing. The red bell pepper is optional but adds a pop of color that makes plating look restaurant-worthy.
This salad shines when made fresh, but the dressing keeps for 3 days in the fridge—perfect for prepping ahead. Store the seafood and veggies separately until ready to toss. The celery crown stays crisp for 2 days if wrapped tightly in plastic. For meal prep, portion into containers with the dressing on the side—toss just before serving to keep everything crisp. Garnish with extra dill and lemon wedges right before eating; that's when it looks (and tastes) best.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you open the bag of Publix’s pre-cooked seafood blend, chop one celery stalk, and suddenly—boom—you’ve got a dish. No measuring cups, no fancy techniques, just dump-and-stir brilliance that still feels like you put in effort.
- Dill-Drenched Goodness: That fresh dill in there? It’s the secret weapon. The Publix blend already has a briny, ocean-kissed flavor, but when you fold in the bright, herby dill? It’s like the seafood just got a fresh breeze off the Gulf. Honestly, I’ve made this with dried dill before—don’t.
- Lunchbox Legend: Between us, this is my go-to for work lunches or kids’ school snacks. The creamy mayo-sour cream mix keeps it cool all day, and the seafood stays tender. I’ll be real: my son asks for it every Friday, even though he pretends he doesn’t like seafood.
- Zero-Waste Winner: You buy a bag of that Publix seafood blend, and suddenly you’ve got a whole salad ready to go. No leftovers? No problem—it’s the perfect size for one. Too much? Double the batch and freeze half for another night. It’s the kind of recipe that turns grocery store seafood into a meal without breaking the bank.
Step-by-step instructions for Publix deluxe seafood salad
Here's how to assemble this creamy, flavorful seafood salad with crisp celery crowns.
Prepare the Celery Crowns
Start by cutting the 2 whole fresh celery stalks into ¼-inch thick slices. I like to work with one stalk at a time, keeping the rest covered to maintain crispness. Arrange the slices in overlapping circles on a plate to create your crowns - think of them like edible flower petals. The celery should look like delicate, pale green petals that will contrast beautifully with the creamy filling.
For extra crispness, I recommend chilling the celery slices in the refrigerator for 10 minutes before assembling. This prevents them from wilting when the creamy mixture is added. If you're making this ahead of time, assemble the crowns first and refrigerate them separately until ready to fill.
Mix the Creamy Dill Dressing
In a medium bowl, combine the 1 cup mayonnaise, 0.5 cup sour cream, 0.33 cup chopped fresh dill, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon Old Bay seasoning, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Use a whisk or fork to mix until completely smooth and all ingredients are evenly distributed.
This is where the magic happens - the tangy lemon and Dijon mustard cut through the richness of the mayonnaise and sour cream, while the Old Bay adds that perfect seafood flavor. The fresh dill should be finely chopped so it distributes evenly throughout the mixture. Taste as you go and adjust seasoning if needed - you might want to add a touch more lemon or salt depending on your preference.
Combine with the Seafood
Gently fold the 1.5 lb Publix pre-cooked seafood blend into the dressing mixture using a spatula. Be careful not to overmix - you want to preserve the texture of the seafood while ensuring it's evenly coated. The mixture should look like a creamy, pale pink seafood salad with visible pieces of shrimp and crab.
I like to let the seafood sit in the dressing for 5 minutes before assembling. This gives the flavors time to meld together and ensures the seafood absorbs some of the creamy mixture. If you're using this for a party, you can prepare the filling up to this point and refrigerate it for up to 24 hours before assembling the crowns.
Assemble the Salad Crowns
Shred the 1 head iceberg lettuce into thin strips using a knife or mandoline. Spread a layer of lettuce on the bottom of each celery crown to create a crisp base. Then carefully spoon the seafood mixture into the center of each crown, mounding it slightly higher than the edges.
For that final touch, dice the 0.25 cup red bell pepper into small pieces and sprinkle them around the top of each salad. The vibrant red color will pop against the pale celery and creamy filling. If you're serving immediately, you can garnish with additional fresh dill or a sprinkle of Old Bay seasoning for extra flavor.
Chill and Serve
Refrigerate the assembled salads for at least 30 minutes before serving to allow the flavors to fully meld together. The celery crowns will hold their shape beautifully and the lettuce will remain crisp. When ready to serve, gently press down on each crown to help it hold together.
This salad serves 4 beautifully presented portions. The creamy dill dressing pairs perfectly with the crisp celery and fresh lettuce, while the seafood blend adds protein and texture. The red bell pepper garnish not only looks stunning but adds a subtle crunch that contrasts nicely with the creamy filling. Enjoy immediately or store in the refrigerator for up to 2 days before serving.
Pro Tips For Making Publix Deluxe Seafood Salad
- Drain and Pat Dry: The seafood blend comes pre-cooked, but it’s still damp—skip the straining, just pat it dry with a paper towel. Wet seafood makes the dressing separate, and nobody wants a soggy salad.
- Chop Celery Small: Slice that celery into ¼-inch pieces, not thick chunks. The Publix seafood blend has big, meaty pieces, so tiny celery keeps the texture balanced—no one wants to bite into a celery log.
- Mix Dressing Last: Combine mayo and sour cream first, then fold in dill. Adding the dill early bruises it, turning your bright green garnish into sad, limp fronds by the time you serve.
- Use a Fork, Not Hands: Stir the seafood into the dressing with a fork—gently, but thoroughly. Hands mash the shrimp and crab, and you’ll end up with a mushy pile instead of a proper salad. A fork keeps everything intact.
Wine and beer pairings for this publix deluxe seafood salad
Crisp White Wine
For this creamy seafood salad, a dry Riesling or Sauvignon Blanc from California is my go-to choice. The bright acidity and citrus notes in these wines cut through the richness of the mayonnaise and sour cream, cleansing your palate between bites.
I love a Kim Crawford Sauvignon Blanc—its tropical fruit and herbal notes complement the dill and lemon in the dressing beautifully. 🍷
Crisp Lager Pairing
A crisp Italian lager like Peroni or Moretti works wonderfully with this salad. The light, effervescent nature of these beers contrasts perfectly with the creamy texture, while their subtle malt sweetness balances the briny seafood.
For a local twist, try a Florida craft lager like Florida Beer Company's Florida Lager—it’s refreshing and won’t overpower the delicate flavors. 🍺
Sparkling Wine Sparkle
If you're looking for something extra special, a chilled Prosecco or Cava adds a festive touch. The bubbles and slight sweetness enhance the creamy dressing, while the acidity keeps the palate fresh. La Marca Prosecco is my favorite—it’s affordable, widely available, and pairs beautifully with the seafood.
Serve it chilled to highlight its crispness. ✨
Light Red Option
For those who prefer red wine, a light Pinot Noir from Oregon or California is a great match. The Willamette Valley produces excellent Pinot Noirs with bright red fruit flavors that won’t clash with the seafood.
Look for a La Crema Pinot Noir—it’s smooth, approachable, and won’t overpower the delicate flavors of the salad. 🍇
Non-Alcoholic Sparkle
Don’t forget non-alcoholic options! A sparkling apple cider like Martinelli’s or a ginger beer like Feani adds a refreshing contrast to the creamy salad. The effervescence and slight tartness mimic the wine pairing while keeping it family-friendly. Serve it ice-cold for the best experience. 🍏
Nutrition facts
Frequently asked questions
Can I substitute imitation crab with real crab?
Yes! For a more premium version, replace the imitation crab with 1 lb fresh lump crab meat. The texture will be slightly firmer, but you'll need to adjust the dressing ratio—use 0.75 cup mayonnaise instead of 1 cup since real crab absorbs flavors differently. Add 1 extra tablespoon lemon juice to keep the crab from turning rubbery.
How do I keep the celery crowns crisp?
Slice the celery just before assembling and store the stalks in the fridge wrapped in a damp paper towel. For extra crispness, chill the slices for 10 minutes before arranging. If making ahead, assemble the crowns first (without filling) and refrigerate them separately for up to 2 days—they'll stay crisp when filled later.
What if I don't have Old Bay seasoning?
Make your own blend with ½ teaspoon paprika, ¼ teaspoon garlic powder, ¼ teaspoon cayenne pepper, and ¼ teaspoon black pepper. This mimics Old Bay's signature heat and depth. For a milder version, reduce the cayenne to ⅛ teaspoon—the seafood will still taste amazing with this homemade mix.
Can I make this salad ahead of time?
Prep the dressing and seafood mixture up to 24 hours ahead and store it in an airtight container. Assemble the celery crowns separately and refrigerate them for up to 2 days. When ready to serve, simply fill the crowns and garnish—this keeps everything fresh and crisp. The flavors actually develop better overnight!
Is this salad kid-friendly?
Most kids love the creamy texture and mild seafood flavors, but you can make it even more appealing. Serve the seafood mixture without the celery crowns (just over lettuce) and let them customize their own portions. For extra fun, arrange the salad in a hollowed-out bell pepper or use cookie cutters to shape the lettuce into fun shapes!