Crab Pasta Salad Creamy (Printer-Friendly)
Tender pasta with crab, crunchy veggies, and a creamy herbed dressing—ideal for gatherings or light lunches.
# What You’ll Need:
→ Pasta
01 -
12 ounces small shell pasta
→ Dressing
02 -
1 1/4 cups mayonnaise
03 -
2 1/2 tablespoons fresh lemon juice
04 -
1 teaspoon garlic powder
05 -
1 1/2 teaspoons Old Bay seasoning
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
2 tablespoons fresh dill, chopped
→ Vegetables
09 -
1/3 cup dill pickles, finely chopped
10 -
1 cup celery, diced
11 -
1/2 cup red onion, finely chopped
12 -
1/3 cup green onions, thinly sliced
13 -
1 cup frozen peas, thawed
→ Seafood
14 -
12 ounces imitation crab meat, chopped or flaked
# Steps to Make This:
01 -
Boil pasta in a large pot of salted water until al dente, following package instructions. Drain and rinse with cold water to halt cooking. Set aside to cool completely.
02 -
In a mixing bowl, whisk mayonnaise, lemon juice, garlic powder, Old Bay seasoning, salt, and black pepper until smooth. Stir in chopped fresh dill and finely chopped dill pickles until well combined.
03 -
Place cooled pasta in a large bowl. Add imitation crab, diced celery, finely chopped red onion, thinly sliced green onions, and thawed peas. Toss gently to distribute evenly.
04 -
Pour the prepared dressing over the pasta mixture. Mix gently using a spatula until all components are evenly coated.
05 -
Cover bowl with plastic wrap or a lid and refrigerate for at least 1 to 2 hours, or overnight, allowing flavors to meld.
06 -
Prior to serving, stir the salad to redistribute any dressing that settled. Serve cold.
# Additional Notes:
01 -
For best results, allow the salad to chill for several hours so flavors fully develop before serving.
02 -
Adjust lemon juice, salt, and seasoning to taste before chilling for optimal flavor.
03 -
Store in an airtight container and consume within 3 days for best quality.