Creamy Crab and Pasta Salad with Lemon Dill Dressing

Why You’ll Love This Recipe

• Taste: A lively balance of lemon, Old Bay, and creamy dressing that dresses both pasta and crab.
• Easy: Boil the pasta, chop a few vegetables, whisk the dressing and combine—no baking required and beginner-friendly.
• Quick: About 25 minutes total, most of which is hands-off time for cooking and chilling.

✏️ Substitutions & Variations

• Vegetable swaps: Replace celery with peas, diced bell pepper, or grated carrot for different textures and colors.
• Dairy swap: Use plain Greek yogurt instead of sour cream for tang and fewer calories.
• Protein: While imitation crab is convenient and budget-friendly, you can use canned crab meat, cooked fresh crab, or even cooked lobster for a special occasion.

1. Cook the pasta: In a large pot, bring about 2 liters of water to a boil with a pinch of salt. Cook medium pasta shells according to package directions (about 9–10 minutes) until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

2. Prep the vegetables: Wash and finely chop the celery, red onion, and green onion. Smaller pieces are easier to eat in a pasta salad.

Tip: Rinsing the cooked pasta in cool water stops it from continuing to cook and prevents it from becoming gummy. This helps keep the salad’s texture light and fresh.

3. Prepare the crab: Chop imitation crab into bite-sized pieces, or use flaked crab meat for a lighter texture.

4. Make the dressing: In a bowl combine mayonnaise, sour cream, lemon juice and zest, Old Bay seasoning, salt, garlic powder, and ground pepper. Whisk until smooth and taste to adjust seasonings.

5. Combine and chill: In a large bowl toss the cooled pasta with the crab, chopped vegetables, and dressing. Stir until everything is evenly coated. Garnish with fresh dill, then refrigerate until chilled. Serve cold or slightly chilled.

📌 Troubleshooting

• Too dry: Pasta can absorb dressing as it sits. Stir in a splash of milk or an extra tablespoon of mayonnaise or sour cream to loosen the salad.
• Too much sauce: Add more pasta or extra chopped vegetables like diced peppers, peas, or cucumber to balance the texture.

❄️ Make Ahead, Store, and Freezing Tips

This salad can be made the night before—overnight chilling helps the flavors meld. If it dries out slightly in the fridge, add a splash of milk or a little extra dressing and stir to refresh it.

Storage: Keep refrigerated up to 4 days. Freezing is not recommended, as dairy and pasta textures will degrade.

Yes — making it the night before can improve flavor as the pasta soaks up the dressing. Keep it chilled and stir before serving.

Cold pasta firms up and absorbs moisture. Add a splash of milk, extra mayonnaise, or a little more lemon juice to revive the dressing.

Imitation crab (surimi) is affordable and convenient, but canned or cooked fresh crab work well and add more authentic crab flavor.

🍽️ Serving Ideas

• Bread: Serve with warm cheddar garlic biscuits or crusty bread to soak up extra dressing.
• Roasted Vegetables: Broccoli, asparagus, or roasted green beans complement the salad for a fuller plate.

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Creamy Crab Pasta Salad

Ingredients

• 16 oz medium pasta shells, uncooked
• ¼ tsp salt (for pasta water)
• 2 ribs celery, finely chopped (about ½ cup)
• ¼ cup red onion, finely chopped
• 8 oz imitation crab, chopped or flaked
• ¾ cup mayonnaise
• ¾ cup sour cream (or Greek yogurt)
• 2 tsp lemon zest (from 1 lemon)
• 3 Tbsp lemon juice
• 1 tsp Old Bay seasoning
• ½ tsp salt (for dressing)
• ½ tsp garlic powder
• ¼ tsp ground pepper
• 2 Tbsp green onion, chopped
• 1 Tbsp fresh dill (or ½ tsp dried)

Instructions

1. Cook pasta in salted boiling water until al dente, about 9–10 minutes. Drain and rinse with cool water. Set aside.
2. Wash and finely chop celery, red onion, and green onion.
3. Chop or flake the imitation crab into bite-sized pieces.
4. Whisk together mayonnaise, sour cream, lemon juice and zest, Old Bay, salt, garlic powder, and pepper until smooth.
5. Toss the cooled pasta, crab, and vegetables with the dressing until evenly coated. Garnish with fresh dill and chill before serving.

Notes

Nutrition (per serving)

Hi, I’m Sara!

Registered nurse by day and food writer on the side, I love testing dips, snacks, and simple recipes that bring people together. I share easy, flavorful recipes designed for home cooks who want reliable results.