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–+ servings
cold crab pasta salad

Crab Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 Measuring spoons set
  • 1 spatula or large spoon

Ingredients
  

  • 8 ounce pasta shells small
  • 1 tablespoon salt for pasta water
  • 1 cup imitation crab meat chopped
  • 1/2 cup celery finely chopped
  • 1/3 cup red bell pepper finely diced
  • 1/4 cup red onion finely minced
  • 1/4 cup dill pickles finely chopped
  • 1/4 cup frozen peas thawed
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon salt or to taste
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Bring a large pot of water to a boil and season it with the salt.
  • Add the pasta shells to the boiling water and cook according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water until completely cool, and let it drain well.
  • In a large mixing bowl, combine the chopped imitation crab, celery, red bell pepper, red onion, dill pickles, and peas.
  • In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, black pepper, and salt.
  • Add the cooled, well-drained pasta shells to the bowl with the crab and vegetables.
  • Pour the dressing over the pasta mixture and gently fold everything together until evenly coated.
  • Stir in the chopped parsley and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  • Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
  • Give the salad a gentle stir before serving and garnish with extra parsley if desired.

Notes

For best results, make sure the pasta is fully cooled and well-drained so the dressing doesn’t become watery; chilling time is important for flavor development, so try not to skip it. You can substitute real lump crab for a more luxurious version, but keep the pieces fairly large so they don’t break apart when mixing. Adjust the creaminess by adding an extra spoonful of mayonnaise or a splash of milk if it thickens in the fridge, and taste again for salt and lemon before serving cold. This salad holds well for a day in the refrigerator, making it ideal to prepare ahead for picnics or potlucks, but avoid leaving it at room temperature for long periods since it’s mayonnaise-based.
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