Drain the shrimp thoroughly and pat it dry if needed to prevent excess moisture from thinning the dressing.

Check the lump crab meat for shell pieces while keeping the larger pieces intact.

For a lighter dressing, replace part of the mayonnaise with additional sour cream or plain Greek yogurt.

Add diced cucumber, bell pepper, extra celery, or ripe avocado for variations in texture and flavor.

Fresh parsley, chives, or tarragon can replace or complement the dill.

For extra heat, add cayenne pepper, hot sauce, or finely chopped jalapeño.

For more citrus flavor, add fresh lemon zest.

Store leftovers in an airtight container in the refrigerator and consume within 3 to 4 days, provided the cooked seafood was fresh when the salad was prepared.

Do not freeze or reheat; this salad is best served chilled.