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The fresh, vibrant flavors of this Crab Pasta Salad are perfect for any occasion. You will love this coastal inspired dish!
Table of Contents
Crab Pasta Salad is a beachy classic for my family, however, it can be enjoyed anywhere. I find it’s a nice twist on the macaroni salad that we all know and love. Every bite has such fresh flavor from the dill, creaminess from the mayo, and nice crunch from the veggies. I love packing a lunch for the beach and this dish fits right in with a sandwich and pickle. For helpful tips and more see below the recipe.
Key Ingredients
- Pasta shells – I like using medium or small shells because they hold onto the creamy dressing so well in every bite.
- Imitation crab meat – This adds a sweet, slightly briny flavor that works beautifully in pasta salad. You can also use real lump crab if you prefer!
- Celery – Adds a fresh crunch and a bit of brightness to balance the creamy dressing.
- Shredded carrot – Optional, but I love the pop of color and subtle sweetness it adds.
- Mayonnaise – The base of the creamy dressing. I usually go with Best Foods or Hellmann’s for the best flavor.
- Fresh dill – Totally optional, but I love adding it as a garnish for an herby touch.
How to Make Crab Pasta Salad
- Cook the pasta
Boil the pasta shells until just tender (al dente), then drain and rinse with cold water. This stops the cooking process and helps cool them down quickly. - Chop the crab
Dice the imitation crab into bite-sized pieces. You can do this by hand or use a food processor for a finer texture. - Mix the dressing
In a separate bowl, whisk together the mayo, milk, and sugar until smooth and creamy. - Combine the salad
In a large bowl, mix the crab, celery, and carrots. Pour the dressing over the top and stir to combine. Then gently fold in the cooled pasta until everything is evenly coated. - Season and chill
Add salt and pepper to taste, then cover and refrigerate the salad until you’re ready to serve. I like to sprinkle fresh dill over the top just before serving for a little extra flavor and a pop of green.
Chopping the Crab Meat
Coarsely chop your crab meat into small pieces. I prefer chopping it by hand so you get nice sized chunks, but you can also use a food processor.
Helpful Tips for This Salad
Make it Ahead of Time: You can make this crab pasta salad the night before you need it and just keep it covered in the refrigerator. When you uncover it the next day, if you find it a little dry, add small amounts of mayonnaise or milk to the salad, a little at a time, to bring it back to life. Stir it in well until everything looks well coated.
We’re Going on a Picnic: This is the perfect pasta salad for a picnic. Bring a turkey sandwich, some dill pickle dip and some chips, our best monster cookies, along with your crab pasta salad, and you’re ready to boogie!
Make it a Meal: This salad is great on its own as a lunch or smaller meal. Serve with grilled salmon, grilled chicken sandwich, or salmon burgers to make it more of a full meal.
Questions About Crab Pasta Salad
Yes! Fresh crab will taste best but can be pricey. Imitation crab meat is a convenient, budget-friendly alternative. It works perfectly in this salad and provides a similar texture and flavor.
Short, bite-sized pasta shapes such as bowtie (farfalle), rotini, penne, macaroni, or shells work best as they hold the dressing well and complement the crab nicely.
If you prefer an alternative to mayonnaise, Greek yogurt, sour cream, or even avocado-based dressings are great options. They offer creaminess with a lighter taste.
Absolutely! Adding veggies like red bell pepper, cucumbers, cherry tomatoes, red onion, or peas adds great crunch and freshness.
Storing Crab Pasta Salad
If you used imitation crab, the salad is good for 3-5 days, as that is the refrigerated shelf life of opened imitation crab. If real crab was used, the pasta salad is good for 1-2 days. Be sure to store in an airtight container in the fridge. Always use your best judgement, if something smells fishy, don’t eat it.
Crab Pasta Salad
Ingredients
- 1 pound medium or small pasta shells
- 1 pound imitation crab meat
- 1 cup finely chopped celery
- salt and pepper (to taste)
- 1/2 cup shredded carrot (optional)
- 2 1/2 cups mayonnaise (we always use Best Foods / Hellmann's)
- 1/4 cup milk
- 2 teaspoons sugar
- fresh dill (optional for garnish)
Instructions
- Gather the pasta salad ingredients.
- Cook shells according to package directions. Rinse with cold water to cool the shells quickly. Set aside.
- Chop crab meat into small pieces with a knife or coarsely chop in a food processor.
- Place crab in a large bowl and toss with chopped celery, shredded carrot (optional), salt, and pepper. In a small separate bowl, combine mayonnaise, milk, and sugar and stir into the crab mixture.
- Fold in the cooked pasta shells and stir until evenly coated. Top with fresh dill for garnish (optional).
- Serve immediately or refrigerate until ready to serve.
No ability to save/send to myself as I don’t use social media?🙁
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it sounds terrific and yummy i cant wait to get everything i need to put it together i intend to make it with the pasta and just the salad THANK YOU
hit it out of the park again Family Favorite! Delicious, made it exctly as written but used half low calorie mayo. My daughter and I had two helpings, haha oink, oink
I love this crab salad.I always made it for the salad at the Truck Stop that I worked at.
Looks great. Going to make it today!