Objective To evaluate the relative risk of Vibrio parahaemolyticus(VP) in different categories of seafood for population in Dalian. Methods Four categories of 944 seafood samples were randomly collected from 10 districts in Dalian. The quantitative detection of VP in seafood was carried out by national food safety standard (GB 4789.7-2013). The virulence gene of VP was detected by the real-time fluorescent quantitative polymerase chain reaction(PCR). Seafood intake was obtained by food frequency method. Parameters of cross-contamination and cooking habit of seafood were obtained by expert consultation. Risk ranking of VP in 4 kinds of seafood was calculated by swift quantitative microbiological risk assessment (sQMRA). Results Crustacean had the highest per serving risk for pathogenic VP and the highest per annum cases among all the seafood categories, which was 3.5×10-6 and 2 799.3, respectively. Fish had the second highest per serving risk for pathogenic VP and the second highest per annum cases, which was 1.1×10-6 and 1 304.4, respectively. Cross-contamination was the main route that caused the incidence of VP. Conclusion Attention should be paid to the risk of VP caused by crustacean in the local area. Avoiding cross contamination was the key to reduce the risk of VP in seafood.