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Easy & Classic Creamy Crab Pasta Salad

This easy and classic Crab Pasta Salad is creamy, flavorful, packed with tender imitation crab and crisp veggies, all tied together with that signature Old Bay seasoning zing. Perfect for BBQs, potlucks, and picnics.
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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!

Notes

Cook pasta al dente. Cool the pasta completely by rinsing under cold water. Chilling for at least 1 hour is essential for flavors to develop. The salad is perfect for making ahead. Store in an airtight container in the refrigerator for 3-4 days. Do not freeze.