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Prepare the seafood: If you’re starting with raw shrimp, bring a pot of salted water to a gentle boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain immediately and transfer to an ice bath to stop the cooking process and maintain that juicy texture. If using imitation or pre-cooked crab, simply chop it into bite-sized chunks. Pat both shrimp and crab dry with paper towels to remove excess moisture.
Chop the vegetables: Finely dice your celery, red bell pepper, red onion, and cucumber. The smaller the pieces, the better the texture will blend into the salad.
Make the keto dressing: In a medium bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, and Old Bay seasoning. Whisk until smooth and creamy. Taste and adjust seasoning with salt and black pepper as needed.
Combine the salad: In a large mixing bowl, add your shrimp, crab, chopped vegetables, and parsley. Pour the prepared dressing over the top and gently toss everything together until all ingredients are evenly coated.
Chill before serving: For the best flavor, refrigerate the salad for at least 30 minutes before serving.