Name: Crab Pasta Salad
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 12 oz small shell pasta; 1¼ cups mayonnaise; 2½ tablespoons lemon juice; 1 teaspoon garlic powder; 1½ teaspoons Old Bay seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons fresh dill, chopped; ⅓ cup dill pickles, chopped; 12 oz imitation crab meat, flaked or chopped; 1 cup celery, diced; ½ cup red onion, diced; ⅓ cup green onions, sliced; 1 cup frozen peas

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Why You’ll Love This Recipe

I love how this pasta salad hits all the right notes: creamy, crunchy, savory, and fresh. The combination of crab, dill, lemon, and Old Bay gives it a classic seafood flavor, while the celery, pickles, and onions bring a great crunch. It’s easy to make ahead, travels well, and gets even better after a few hours in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz small shell pasta
1¼ cups mayonnaise
2½ tablespoons lemon juice
1 teaspoon garlic powder
1½ teaspoons Old Bay seasoning
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh dill, chopped
⅓ cup dill pickles, finely chopped
12 oz imitation crab meat, flaked or chopped
1 cup celery, diced
½ cup red onion, diced
⅓ cup green onions, sliced
1 cup frozen peas

Directions

I cook the shell pasta according to the package directions until al dente, then drain and rinse it under cold water to stop the cooking.
In a large mixing bowl, I whisk together the mayonnaise, lemon juice, garlic powder, Old Bay seasoning, salt, and black pepper until smooth and creamy.
I add in the chopped dill, dill pickles, imitation crab, celery, red onion, green onions, and frozen peas, mixing everything until well combined.
I gently fold in the cooled pasta, making sure every shell gets coated in that flavorful dressing.
I cover the bowl and refrigerate the salad for at least an hour to let the flavors come together.
I serve it chilled, garnished with a bit of extra fresh dill for a bright finish.

Servings And Timing

This recipe serves 6 to 8 people. It takes about 15 minutes to prep, 10 minutes to cook the pasta, and at least 1 hour to chill—so I plan for about 1 hour and 30 minutes total.

Variations

Sometimes I swap the imitation crab for real crab meat or even cooked shrimp when I want something a little fancier. I’ve also added chopped hard-boiled eggs or a handful of shredded cheddar for a twist. If I want to lighten it up, I use half Greek yogurt and half mayo. And when I’m in the mood for more heat, I stir in a bit of horseradish or hot sauce.

Storage/Reheating

I store the salad in an airtight container in the fridge for up to 3 days. It holds up well and makes great leftovers. I give it a quick stir before serving again, and if it looks a little dry, I mix in a spoonful of mayo or a splash of lemon juice to freshen it up. I always serve this salad cold—it’s not meant to be reheated.

FAQs

Can I Make This Crab Pasta Salad Ahead Of Time?

Yes, I actually prefer making it a few hours ahead or even the day before—it gives the flavors time to meld beautifully.

Can I Use a Different Type of Pasta?

Absolutely. I’ve used elbow macaroni, rotini, and even bowties. I just make sure it’s a shape that holds onto the creamy dressing.

Is Imitation Crab Real Crab?

Imitation crab is made from white fish and flavored to taste like crab. It’s budget-friendly and works great in this recipe, but I can use real crab if I prefer.

Can I Freeze This Salad?

I don’t recommend freezing it. The texture of the mayo and the vegetables won’t hold up well after thawing.

What Can I Serve With Crab Pasta Salad?

I usually serve it with crackers, a green salad, or fresh fruit. It also pairs well with grilled veggies or sandwiches for a light summer meal.

Conclusion

This Crab Pasta Salad is a chilled, creamy classic I love making whenever I want something easy, flavorful, and filling. It’s perfect for gatherings or just keeping in the fridge for a few quick meals. With a mix of fresh herbs, seafood flavor, and that classic Old Bay touch, it’s always a hit at my table.