This creamy crab pasta salad recipe is quick and easy and comes together in about 30 minutes. Perfect for gatherings like potlucks, picnics, and backyard barbecues.
summer pasta salad
This Crab Pasta Salad recipe is creamy and refreshing with sweet crab, tender pasta, and crunchy vegetables tossed in a tangy lemon dressing.
The flavor deepens as it cools, so it’s perfect for making ahead of time. You can use real crab or even crab fish to suit your situation.
Another option is the very popular crab salad. Full of summer seafood flavor without the pasta.
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Pasta: The type of pasta you choose will make a big difference in your crab pasta salad. Medium pasta shells and elbow macaroni are my favorite noodles to use for easy pasta salads because their shape makes it easy to catch the creamy crab pasta salad dressing.
Crab: Many crab pasta salads are made with crab sticks (crab/crab sticks), and this recipe is no different. Crab sticks are affordable and easy to find at most grocery stores, and their texture pairs well with cold pasta salads. If you prefer, you can substitute real crab meat or canned crab meat for a richer seafood flavor.
recipe tips
Boil the pasta until al dente. Slightly firm pasta lends itself well to salads and doesn’t become mushy when mixed with dressing. Wash the pasta with cold water. This stops the cooking process and cools the pasta quickly so the crab and dressing don’t warm up. Drain the pasta thoroughly. Too much water will dilute the dressing and make the salad watery. Gently fold in the crab. Crab meat is delicate, so add it last and mix gently to avoid breaking the lumps. Chill before serving. Refrigerate the salad for at least 60 minutes to allow the flavors to meld. Taste and adjust seasoning. Just before serving, add a little lemon juice, salt, or black pepper to brighten the flavor. Finally add fresh herbs. Parsley, dill, or chives add freshness, so stir in just before serving. Creamy yet balanced. If the salad thickens after cooling, add a teaspoon of mayonnaise or a little lemon juice and stir to loosen it. Use leftover crab meat. This is a great way to use up leftover steamed, grilled, or baked crab legs.
Variations on this recipe
Spicy Crab Pasta Salad: Add diced jalapenos, pickled jalapenos, a pinch of cayenne pepper, or a few dashes of hot sauce to the dressing to spice it up a bit and pair well with sweet crab.
Old Bay Crab Pasta Salad: Mix Old Bay seasoning into the dressing for a classic coastal flavor that complements the crab and adds a subtle flavor of spice to the salad.
Avocado Crab Pasta Salad: Gently stir in diced avocado just before serving to add a creamy texture and fresh flavor that complements the crab.
Crab and Shrimp Pasta Salad: Add boiled and chopped shrimp along with crabmeat for a hearty seafood pasta salad that adds protein and flavor.
Dill Crab Pasta Salad: Mixing fresh dill into dressings and salads creates a bright herbal flavor that pairs particularly well with lemon and seafood. This pickled pasta salad is a step up.
FAQ
The short pasta shape is perfect for crab pasta salad because it holds dressings and small ingredients. Recommended options include shells, rotini, and elbow macaroni. These shapes help capture the dressing and add flavor to every bite.
Yes, this salad actually tastes better if you chill it in the fridge for a few hours, as the flavors infuse.
No, pasta salads with mayonnaise are not suitable for freezing because the dressing will separate and the texture will change when thawed.
Crab pasta salad can be stored in an airtight container in the refrigerator for 2 to 3 days. If you use crab sticks, they will last a little longer, but salads made with real crab are best eaten within a day or two for fresh flavor.
Click here to learn how to make crab pasta salad
Crab cream pasta salad
This creamy crab pasta salad recipe is quick and easy and comes together in about 30 minutes. Perfect for gatherings like potlucks, picnics, and backyard barbecues.
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Quantity: 8 people
calorie: 403kcal
Fee: $12.00
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material
Pasta salad:
16 ounce medium pasta shells or elbow macaroni (*Note 1)14 ounce Cut crab meat into bite-sized pieces (*Note 2)¾ cup mayonnaise (*Note 3)1/2 cup chopped red onion1/2 cup chopped celery1/2 cup diced red pepper1 tablespoon chopped fresh dill and more for garnish (*Note 4)1/2 tablespoon lemon juice (*Note 5)1/2 teaspoon dijon mustard1/4 teaspoon salt⅛ teaspoon white pepper (*Note 6)
Instructions
Cook pasta until al dente, following package directions. Transfer the shells to a colander and run under cold water to stop cooking. Transfer to a large mixing bowl
Add crab, onion, celery, bell pepper, mayonnaise, lemon juice, dill, Dijon mustard, salt, and pepper to a bowl and mix well.
Refrigerate for at least 1 hour before serving.
Precautions
Note 2 – You can use real crab or imitation crab. For crab sticks, you can use either sticks or flakes.
Note 3 – Use your favorite brand of mayonnaise. Using a substandard brand will have a negative impact on the final product.
Note 4 – If you only have dried dill, add 1 teaspoon.
Note 5 – Use fresh and bottled lemon juice.
Note 6 – If you don’t have white pepper, substitute the same amount of black pepper.
nutrition
calorie: 403kcal | carbohydrates: 44g | protein: 17g | fat: 17g | Saturated fat: 3g | Polyunsaturated fats: 10g | Monounsaturated fats: 4g | Trans fat: 0.04g | cholesterol: 30mg | sodium: 633mg | potassium: 284mg | fiber: 2g | sugar: 3g | Vitamin A: 350IU | Vitamin C: 17mg | calcium: 42mg | iron: 1mg
