Crab Pasta Salad

Crab Pasta Salad is creamy, a little tangy, and full of the seafood flavor I’ve loved since I first became obsessed with imitation crab back in the early ’90s. It has large pasta shells, chunks of crab, crunchy celery, and green onion tossed in a creamy lemon, Dijon, and Old Bay dressing.

My imitation crab obsession actually started when Subway first came to Pembroke, and I discovered their Seafood Sub. I ordered it all the time. I’m pretty sure they took it off the menu years ago, but by then I was already hooked. These days, I’d much rather make my own seafood salad at home, and somehow I even passed that love of imitation crab on to my daughter, who was an extremely picky eater growing up.

This pasta salad is my way of turning those flavors I’ve loved for years into something I can serve for a summer dinner, potluck, or backyard BBQ. It’s best served nice and cold after it has had some time to chill in the fridge.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Large pasta shells: I like large shells for this salad because they hold onto the creamy dressing and little pieces of crab. Cook them just past al dente, so they stay tender once the salad is chilled.
• Imitation crab meat: Chop it into bite-sized pieces so you get some in every scoop. You can use flake-style or leg-style imitation crab, whichever you prefer.
• Celery: This adds much-needed crunch and freshness to the salad. Dice it fairly small so it doesn’t overpower the softer pasta and crab.
• Green onion: Adds a mild onion flavor without being too sharp. I use both the white and green parts.
• Mayonnaise: This makes up the creamy base of the dressing. Use a mayonnaise you already like the flavor of since it’s a big part of the finished salad.
• Sour cream: Lightens the mayo a little and adds a subtle tang to the dressing.
• Lemon juice: Brightens the creamy dressing and works especially well with the crab. Fresh lemon juice is my first choice, but bottled will work in a pinch.
• Dijon mustard: Just a teaspoon adds a little tang and depth without making the dressing taste strongly of mustard.
• Old Bay seasoning: This is what gives the salad that classic summer seafood flavor. A little goes a long way, so I start with one teaspoon rather than letting it overpower the crab.
• Salt and pepper: Add these to taste after the dressing is mixed. Old Bay already contains seasoning, so taste before adding much salt.

How to Make Crab Pasta Salad

• Step One: Cook pasta according to package directions. Drain and rinse in cold water. Cool.
• Step Two: Whisk together the dressing ingredients in a large bowl.

• Step Three: Add crab meat, celery, and green onion to the dressing and stir to combine.

• Step Four: Fold in cooked pasta until well coated.
• Step Five: Refrigerate for 1 to 2 hours before serving.

What I Learned Making This Crab Pasta Salad

• The chilling time makes a difference: Right after mixing, the dressing is a little looser, and the flavors still taste separate. After an hour in the fridge, the pasta absorbs some of the dressing, and everything comes together much better.
• Don’t skip the celery: The pasta and imitation crab are both soft, so the celery gives the salad the crunch it needs. I like to dice it fairly small, so it adds texture without taking over.
• Go easy on the Old Bay at first: One teaspoon gave me plenty of seafood flavor without overpowering the crab. I’d rather add more after chilling than start with too much. I learned that the hard way. Too much Old Bay can completely take over the salad!
• Taste it again before serving: Pasta salads can mellow out as they chill, so I always give it one last taste for salt, pepper, or a little extra lemon juice before putting it on the table.

Variations and Substitutions

• Use real crab: You can replace the imitation crab with an equal amount of cooked lump crab meat. The flavor will be more delicate, so you may want to start with a little less Old Bay and add more to taste.
• Try shrimp instead: Chopped cooked shrimp works really well in place of the crab, or you can use a combination of shrimp and imitation crab.
• Change the pasta: Medium shells, rotini, bow ties, or elbow macaroni will all work. I prefer a pasta shape with curves or ridges that can catch plenty of dressing.
• Swap the sour cream: Plain Greek yogurt can be used instead if that’s what you have in the fridge. It will give the dressing a slightly tangier flavor.
• Add fresh herbs: Chopped dill, parsley, or chives are all good additions. Dill is especially nice with the lemon and seafood flavors.
• Add more crunch with fresh veggies: Finely diced red bell pepper, cucumber, or radishes can be added along with the celery.
• Make it a little more savory: A small amount of finely diced red onion can replace the green onion if you prefer a stronger onion flavor. I’d use it sparingly so it doesn’t overpower the crab.
• Add a little sweetness: A handful of thawed peas is an easy addition that gives the salad a pop of color and a touch of sweetness.

Storage Instructions

• Refrigerate: Store Crab Pasta Salad covered in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving leftovers. If it seems a little dry, you can stir in a small spoonful of mayonnaise to freshen it up.
• Make ahead: This is a great make-ahead pasta salad. I’d make it a few hours before serving so it has time to chill, and the flavors can come together. You can also make it the night before.
• Freezing: I don’t recommend freezing Crab Pasta Salad. The creamy dressing can separate after thawing, and the pasta and celery won’t have the same texture.

Recipe Tips and Tricks

• Rinse the pasta after cooking: Since this is a cold pasta salad, rinsing the shells with cold water stops the cooking and helps cool them down quickly.
• Drain the pasta well: Extra water can thin out the dressing, so let the shells drain thoroughly before mixing everything together.
• Keep the crab a little chunky: I like to chop the imitation crab into bite-sized pieces rather than too finely. You get better texture and more noticeable pieces of crab throughout the salad.
• Use a big enough bowl: A large mixing bowl makes it much easier to fold everything together without breaking up the pasta shells.
• Keep it cold when serving: Because of the creamy dressing, don’t leave this pasta salad sitting out for long, especially on a hot summer day. Keep it chilled until you’re ready to serve.
• Serve it with: Crab Pasta Salad is great alongside burgers, grilled chicken, sandwiches, or other summer favorites. It also works well as part of a potluck spread.

Pasta Salad Recipes

• Million Dollar Pasta Salad
• Jalapeno Popper Pasta Salad
• Spinach Artichoke Pasta Salad

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