Introduction
Oh, hey there, friend! Come on in. There are just some recipes that bring you right back, aren’t there? For me, it’s this Crab Pasta Salad. It reminds me of backyard BBQs, potlucks with neighbors, and sunny picnics where the food was simple, delicious, and meant to be shared. It’s one of those feel-good dishes that just screams comfort and easy living.
And let me tell you, this recipe is an absolute winner. It’s ridiculously easy to whip up, uses simple ingredients, and comes together so fast you might think you missed a step! It’s creamy, flavorful, packed with tender imitation crab and crisp veggies, all tied together with that classic Old Bay seasoning zing. Seriously, once you make this, it’ll be on repeat all summer (and maybe even year-round!).
Why You’ll Love This Recipe
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gather ’round, let’s talk ingredients! You’ll need a few simple things, most of which you probably have hiding in your pantry or fridge right now.
- 12 oz small shell pasta: These little shells are just perfect for holding onto that creamy dressing! You could use elbows or rotini too.
- 1 ¼ cups mayonnaise: Use your favorite creamy, full-fat mayo for the best texture and flavor.
- 2 ½ tbsp fresh lemon juice: A little squeeze of fresh lemon brightens everything up beautifully.
- 1 tsp garlic powder: Adds a lovely savory depth without any chopping.
- 1 ½ tsp Old Bay seasoning: This is the secret ingredient that gives it that signature seafood salad flair! Don’t skip it!
- ½ tsp salt: Just enough to enhance all the flavors.
- ¼ tsp black pepper: A little kick!
- 2 tbsp fresh dill, chopped: Dill and seafood are best friends. Fresh really makes a difference here.
- ⅓ cup dill pickles, chopped: Adds a fantastic tangy crunch! I love using actual dill pickles, not sweet ones.
- 12 oz imitation crab meat, chopped: Flaky, sweet, and so easy to use. Just chop it into bite-sized pieces.
- 1 cup celery, chopped: For that essential crisp texture and fresh flavor.
- ½ cup red onion, thinly sliced: A little sharpness to balance the creaminess. Slice it super thin!
- ⅓ cup green onions, sliced: Adds a mild oniony bite and a pretty splash of color.
- 1 cup frozen peas, thawed: Just run them under warm water or let them sit at room temp for a few minutes. They add sweetness and color.
How to Make It
Alright, let’s get this party started! Making this salad is truly a breeze. Follow these steps, and you’ll be digging in in no time.
Step 1: Cook the Pasta. Bring a large pot of salted water to a rolling boil. Add your small shell pasta and cook according to package directions until al dente. You want it tender but still with a slight bite. Drain the pasta really well and rinse it under cold water until it’s completely cool. This stops the cooking and keeps the pasta from clumping. Shake out as much water as possible!
Step 2: Make the Creamy Dressing. While your pasta is cooling (or even before you start cooking it!), grab a medium-sized bowl. Whisk together the mayonnaise, fresh lemon juice, garlic powder, Old Bay seasoning, salt, and pepper until it’s smooth and well combined. Give it a taste! Does it need a tiny pinch more salt? A little more lemon? Make it perfect for YOU.
Step 3: Prep the Veggies and Crab. Make sure your dill, dill pickles, imitation crab, celery, red onion, and green onions are all chopped and ready to go. Thaw those frozen peas, too. Having everything prepped makes mixing a breeze.
Step 4: Combine Everything. In a large mixing bowl, add the cooled, drained pasta. Add the chopped imitation crab, celery, red onion, green onions, dill pickles, fresh dill, and thawed peas. Pour that gorgeous creamy dressing over everything.
Step 5: Mix It Up. Gently fold everything together using a spatula or large spoon until all the pasta and ingredients are evenly coated in the dressing. Be careful not to break up the pasta or crab too much.
Step 6: Chill! This is arguably the most important step! Cover the bowl tightly with plastic wrap or a lid and pop it in the refrigerator for at least 1 hour. Chilling allows the flavors to meld and the pasta to soak up some of that delicious dressing. Trust me, it gets better as it chills!
Step 7: Serve and Enjoy! Give the salad one more gentle stir before serving. You might want to adjust the seasoning again after chilling, as cold dulls flavors a bit. Serve it cold as a side dish, a light lunch, or pack it up for your next picnic!
Substitutions & Additions
Part of the fun of cooking is making it your own! Here are a few ideas:
- Real Crab: If you’re feeling fancy, you can absolutely swap the imitation crab for the same amount of cooked, flaked real crab meat (lump or claw meat works great).
- Different Pasta: Couldn’t find shells? Elbow macaroni, rotini, or even farfalle (bow ties) work well. Just make sure it’s a small-ish shape.
- Add More Veggies: Diced bell peppers (red or green) or finely chopped cucumber would be lovely additions for extra crunch and color.
- Spice It Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the dressing for a little heat.
- Herb Swap: Not a dill fan? Fresh parsley or chives could be used instead.
Tips for Success
- Don’t Overcook the Pasta: Mushy pasta salad is sad pasta salad. Cook it al dente!
- Cool the Pasta Completely: Rinsing under cold water is key. Warm pasta will absorb too much dressing too quickly and can make the salad watery or gummy.
- Chilling is a Must: Seriously, don’t skip the chill time. It’s essential for the flavors to develop and for the salad to reach the perfect consistency.
- Taste and Adjust: Before serving, always give it a taste! A little extra salt, pepper, or a squeeze of lemon can make all the difference.
- Make Ahead: This salad is perfect for making ahead! The flavors get better over time. Just give it a good stir before serving. If it seems a little dry after chilling overnight, you can stir in another tablespoon or two of mayonnaise or a splash of milk.
How to Store It
Leftovers? Lucky you! Store any remaining Crab Pasta Salad in an airtight container in the refrigerator. It will stay fresh and delicious for 3-4 days. I don’t recommend freezing pasta salad, as the texture of the pasta, vegetables, and dressing can change quite a bit once thawed.
FAQs
Here are a couple of common questions you might have:
Can I use frozen crab meat instead of imitation?
Yes, you can use cooked frozen crab meat, just make sure it’s completely thawed and well-drained before adding it to the salad.
What should I serve with this salad?
This salad is fantastic as a side dish with grilled chicken or fish, hamburgers, hot dogs, or sandwiches. It’s also hearty enough to be a light main course on a hot day!
Can I make this dairy-free?
Imitation crab sometimes contains egg, but is typically dairy-free. The main ingredient to watch is the mayonnaise. Use a good quality dairy-free mayonnaise substitute, and the rest of the recipe is naturally dairy-free.
Easy & Classic Creamy Crab Pasta Salad
Equipment
- Large pot
- Medium-sized bowl
- Large mixing bowl
- Spatula or large spoon
- plastic wrap or a lid
- Airtight container
Ingredients
Main Ingredients
- 12 oz small shell pasta You could use elbows or rotini too.
- 1.25 cup mayonnaise Use your favorite creamy, full-fat mayo for the best texture and flavor.
- 2.5 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1.5 tsp Old Bay seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh dill, chopped
- 0.33 cup dill pickles, chopped use actual dill pickles, not sweet ones.
- 12 oz imitation crab meat, chopped
- 1 cup celery, chopped
- 0.5 cup red onion, thinly sliced
- 0.33 cup green onions, sliced
- 1 cup frozen peas, thawed Just run them under warm water or let them sit at room temp for a few minutes.
Instructions
- Cook the Pasta. Bring a large pot of salted water to a rolling boil. Add your small shell pasta and cook according to package directions until al dente. You want it tender but still with a slight bite. Drain the pasta really well and rinse it under cold water until it's completely cool. This stops the cooking and keeps the pasta from clumping. Shake out as much water as possible!
- Make the Creamy Dressing. While your pasta is cooling (or even before you start cooking it!), grab a medium-sized bowl. Whisk together the mayonnaise, fresh lemon juice, garlic powder, Old Bay seasoning, salt, and pepper until it's smooth and well combined. Give it a taste! Does it need a tiny pinch more salt? A little more lemon? Make it perfect for YOU.
- Prep the Veggies and Crab. Make sure your dill, dill pickles, imitation crab, celery, red onion, and green onions are all chopped and ready to go. Thaw those frozen peas, too. Having everything prepped makes mixing a breeze.
- Combine Everything. In a large mixing bowl, add the cooled, drained pasta. Add the chopped imitation crab, celery, red onion, green onions, dill pickles, fresh dill, and thawed peas. Pour that gorgeous creamy dressing over everything.
- Mix It Up. Gently fold everything together using a spatula or large spoon until all the pasta and ingredients are evenly coated in the dressing. Be careful not to break up the pasta or crab too much.
- Chill! This is arguably the most important step! Cover the bowl tightly with plastic wrap or a lid and pop it in the refrigerator for at least 1 hour. Chilling allows the flavors to meld and the pasta to soak up some of that delicious dressing. Trust me, it gets better as it chills!
- Serve and Enjoy! Give the salad one more gentle stir before serving. You might want to adjust the seasoning again after chilling, as cold dulls flavors a bit. Serve it cold as a side dish, a light lunch, or pack it up for your next picnic!