Crab Pasta Salad

Why You’ll Love This Recipe

I love this recipe because it’s full of texture, flavor, and color in every forkful. The sweetness of the imitation crab contrasts beautifully with the sharpness of red onion and dill pickles. The creamy mayo dressing is boosted with fresh dill, lemon, and Old Bay seasoning for a tangy finish that really sets this apart from other pasta salads. It also comes together quickly and tastes even better the next day, which makes it ideal for prepping ahead.

Ingredients

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

• 12 ounces small shell pasta

• 1¼ cups mayonnaise

• 2½ tablespoons fresh 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 ounces imitation crab meat, chopped or flaked

• 1 cup celery, diced

• ½ cup red onion, finely chopped

• ⅓ cup green onions, thinly sliced

• 1 cup frozen peas, thawed

Directions

1. I start by cooking the pasta in a large pot of salted boiling water until al dente. Once it’s cooked, I drain it and rinse it with cold water, then set it aside to cool completely.

2. In a small mixing bowl, I whisk together the mayonnaise, lemon juice, garlic powder, Old Bay seasoning, salt, and pepper. Then I stir in the chopped fresh dill and dill pickles to make the dressing.

3. In a large bowl, I combine the cooled pasta with the imitation crab meat, celery, red onion, green onions, and thawed peas.

4. I pour the prepared dressing over the salad and gently mix until everything is evenly coated.

5. I cover the bowl and refrigerate it for at least 1–2 hours (or overnight) to let the flavors fully develop.

6. Before serving, I give the salad a quick stir to redistribute any dressing that may have settled, then serve it cold.

Servings and timing

This recipe serves 6 people and takes a total of 30 minutes, including:

• Prep time: 20 minutes

• Cook time: 10 minutes

I always chill it for at least 1–2 hours before serving for the best flavor.

Variations

When I want to switch things up, I sometimes add chopped hard-boiled eggs or a handful of shredded cheddar cheese for a richer flavor. For a little extra crunch, I’ve tossed in sliced radishes or diced bell pepper. And if I’m in the mood for seafood, I use real crab or even small cooked shrimp instead of imitation crab. A spoonful of Dijon mustard or a dash of hot sauce can also give the dressing a bit more punch.

Storage/Reheating

I store this salad in an airtight container in the refrigerator for up to 3–4 days. I always give it a quick stir before serving to mix the dressing back in. I don’t freeze this dish—the mayo-based dressing and pasta texture don’t hold up well once thawed. For the best texture and flavor, I try to serve it within the first two days.

FAQs

Can I use a different type of pasta?

Yes, I’ve made this with elbow macaroni and rotini too. I just stick with a small pasta shape that holds the dressing well.

Is real crab better than imitation crab?

It depends on what I have on hand. Imitation crab is more budget-friendly and still delicious, but real crab adds a fresh, slightly sweeter flavor if I want to elevate the dish.

Can I make this crab pasta salad ahead of time?

Absolutely. I usually make it the day before and let it chill overnight—the flavor only gets better with time.

How do I keep the pasta from getting mushy?

I make sure to cook it al dente and rinse it with cold water right after draining to stop the cooking process. Cooling it completely before adding the dressing is key.

What can I use instead of mayonnaise?

If I want a lighter option, I sometimes use plain Greek yogurt or a half-and-half mix of mayo and sour cream. The flavor changes slightly but still tastes great.

Conclusion

This creamy Crab Pasta Salad is a refreshing, flavorful dish I always come back to when I need something quick, easy, and crowd-pleasing. It’s a reliable favorite for warm weather gatherings and makes a great make-ahead lunch. I love how customizable it is, and once it’s chilled and ready, it never lasts long on the table.