Creamy Crab Pasta Salad
A cool, refreshing, and ultra-creamy seafood pasta salad—perfect for summer gatherings, cookouts, or an easy make-ahead meal. Tender pasta shells are folded with sweet crab meat, crisp vegetables, and a silky dressing made of mayo, sour cream, lemon, and seasonings. It’s simple, satisfying, and packed with flavor.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1–2 hours (recommended)
Total Time: ~1 hour 30 minutes
Servings: 6–8
Ingredients
For the Pasta Salad
12 oz (340 g) small pasta shells (or elbow macaroni)
12–16 oz imitation crab (or lump crab), chopped
1 cup celery, finely diced
½ cup red onion, finely dice
½ cup red bell pepper, finely diced
¼ cup green onions or chives, slice
Optional add-i
1 cup peas (frozen, thawed)
2 hard-boiled eggs, chopped
½ cup shredded cheddar
Creamy Dressing
1 cup mayonnaise
½ cup sour cream (or Greek yogurt)
1½ tbsp lemon juice
1 tsp lemon zest
1 tbsp Dijon mustard
1 tbsp Old Bay seasoning (or seafood seasoning)
1–2 tsp sugar (balances flavor; optiona
½ tsp garlic powd
½ tsp onion powder
½ tsp salt (adjust to taste)
½ tsp black peppe
1–2 tbsp fresh dill or parsley, chopped
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil
Add pasta and cook until al dente (usually 8–10 minutes)
Drain and rinse under cold water to stop cooking and cool pasta completely
Shake off excess water so the dressing sticks well
Prepare the Dressing
In a mixing bowl, whisk together
mayo, sour cream, lemon juice/zest, Dijon
Old Bay, garlic powder, onion powder, sugar, salt, pepper
Stir in fresh dill or parsley
Taste and adjust seasoning
Combine the Salad
In a large bowl, add cooled pasta, chopped crab, celery, onion, bell pepper, and green onions
Pour dressing over the mixture
Gently fold until everything is coated
Cover and refrigerate for 1–2 hours for flavors to meld
Serve
Stir the salad before serving. Add a bit of lemon juice or mayo if it thickens
Storage
Refrigerate in an airtight container for 3 days
Do not freeze (mayonnaise splits)
Variations
Seafood Options
Use half crab, half shrimp
Use canned real crab instead of imitation
Dressing Swaps
Substitute sour cream with Greek yogurt
Add 1–2 tbsp hot sauce for heat
Flavor Boosters
Add dill pickle relish
Add capers, olives, or sweet corn
Add Cajun seasoning for spicy version
Common Questions & Answers
Can I make this pasta salad the night before
Yes. It actually tastes better the next day. Add a spoonful of mayo before serving if it thickens
Can I use real crab instead of imitation
Absolutely Lump crab meat gives it a fresher flavor, but imitation crab makes it creamier and more affordable
What pasta shape works best
Shells, elbows, rotini, or bowties—choose a shape that holds dressing well
Can I make it healthier
Yes
Use Greek yogurt instead of sour cream
Use half mayo, half yogurt
Add more veggies like cucumber or peas
How do I keep the salad from drying out
Rinse pasta well, chill after mixing, and add a splash of lemon juice or mayo right before serving if needed
Is this safe to sit out at a cookout
Because it contains mayo and seafood limit outdoor sitting time to
1 hour max, or use a cold pack/ice tray underneath
If you want, I can also create
A printable recipe card
A low-calorie or high-protein version