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Crab Pasta Salad

A refreshing and flavorful dish combining pasta, imitation crab, and a creamy dressing, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 12 ounces small shell pasta Cooked until al dente.
  • 1.25 cups mayonnaise For a creamy dressing.
  • 2.5 tablespoons fresh lemon juice Use freshly squeezed for best flavor.
  • 1 teaspoon garlic powder Adds aromatic depth.
  • 1.5 teaspoons Old Bay seasoning Traditional seafood seasoning.
  • 0.5 teaspoon salt To taste.
  • 0.25 teaspoon black pepper To taste.
  • 2 tablespoons fresh dill, chopped For herby freshness.
  • 0.33 cup dill pickles, finely chopped Adds tang and crunch.
Salad Components
  • 12 ounces imitation crab meat, chopped or flaked Main protein source.
  • 1 cup celery, diced Adds crunch.
  • 0.5 cup red onion, finely chopped For sweetness and color.
  • 0.33 cup green onions, thinly sliced For a mild onion flavor.
  • 1 cup frozen peas, thawed Sweet component.

Method
 

Cooking the Pasta
  1. In a large pot, bring salted water to a boil and cook the small shell pasta until al dente.
  2. Drain the pasta and rinse it under cold water to halt cooking and cool it completely.
Preparing the Dressing
  1. In a small mixing bowl, whisk together mayonnaise, fresh lemon juice, garlic powder, Old Bay seasoning, salt, and black pepper.
  2. Stir in the chopped fresh dill and finely chopped dill pickles.
Combining the Salad
  1. In a larger bowl, combine the cooled pasta, imitation crab meat, diced celery, chopped red onion, sliced green onions, and thawed peas.
  2. Pour the dressing over the salad and mix gently until evenly coated.
  3. Cover and refrigerate for 1 to 2 hours, or overnight for best flavor.
Serving
  1. Present the Crab Pasta Salad in a beautiful bowl, garnished with fresh dill.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Flavors may develop over time. Adjust spices to taste, and consider variations like real crab or added bell peppers.