Crab meat pasta salad is a cold pasta salad that's easy to make ahead. Pasta, fresh veggies, crab meat, and a tangy dressing come together in one bowl. The dressing uses Old Bay, Dijon, mayonnaise, and sour cream. It's a good choice for potlucks, picnics, or cookouts.
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Best Crab for Crab Pasta Salad
Use lump crab meat if you want the best texture and flavor. It holds its shape and gives you those nice, bigger pieces in the salad.
If you're keeping it budget-friendly, imitation crab works well too. It's mild, slightly sweet, and easy to chop and mix. If you want a pasta-free version, try my surimi crab salad.
If you live near the coast, stone crab claws are a great option. They have a sweet, clean taste, but they can get very expensive.
Pasta for Pasta Salad
I used fusilli for this salad. The twists grab onto the dressing and hold everything together, so you get flavor in every bite.
Look for pasta with a rough surface. Bronze-cut pasta has a slight texture that helps the dressing (or marinara sauce) cling instead of sliding off.
Rao's fusilli is a good example of bronze cut pasta. It has a god bite and holds the dressing well.
Cook the pasta until al dente, tender but not soft. Don't overcook it or it will fall apart in the salad.
Drain, rinse under cold water. I like to spray it with a little cooking oil so it doesn't clump together.
Ingredients
Makes 6 servings
- 3 cups fusilli pasta (sub medium shells, elbows, farfalle, etc.)
- 12 ounces fresh or imitation crab meat, roughly chopped
- ½ cup frozen peas, thawed
- ½ cup chopped celery, 2 stalks
- ⅓ cup red onion, finely diced or grated on a box grater
- 2 tablespoons chopped parsley
- 1-2 tablespoons chopped fresh dill
- Salt and black pepper to taste
- Lemon wedges for garnish
For The Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons white vinegar or fresh lemon juice
- 2 teaspoons sugar
- 1 teaspoons Dijon mustard
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon kosher salt
- Freshly ground black pepper
How to Make Crab Pasta Salad
- Bring a pot of salted water to a boil. Cook the pasta according to package directions, about 12 minutes, until al dente. Drain and rinse under cold water.
- Transfer the pasta to a large bowl and let it dry for a minute. Lightly spray with oil or add a small drizzle so it doesn't stick.
- While the pasta cooks, whisk together the mayonnaise, sour cream, vinegar or lemon juice, sugar, Dijon mustard, Old Bay, salt, and pepper.
- Add the cooled pasta to the dressing and mix well so it's evenly coated.
- Add the peas, celery, red onion, parsley, and dill. Stir to combine.
- Gently fold in the crab meat.
- Taste and adjust with salt and pepper.
- Cover and chill for at least 1 hour before serving. It's even better the next day after the flavors come together.
- Before serving, give it a quick stir. Add a splash of lemon juice to brighten it up, or a spoonful of mayo if it seems a little dry.
What to Serve with Crab Pasta Salad
Crab pasta salad is a cold, creamy side that pairs best with simple grilled meats. It balances out hot, savory dishes and fits right into cookouts and easy dinners.
Serve it with: NY Strip Steak, burgers or ribs, or pan seared snapper fillets.
For lighter meals, serve over a mixed garden salad or spoon into lettuce wraps.
As a dip, chop the crab smaller and serve with crackers, croissants, or toast points.
Storage and Leftovers
Store in an airtight container in the refrigerator for up to 3 days. Since it's made with mayo, it should be kept cold. Freezing is not recommended.
Takeaway
Crab meat pasta salad is a cold, creamy pasta salad that holds well in the fridge and feeds a crowd.
Use imitation crab or real crab meat, cook the pasta in salted water until al dente, and store overnight in the fridge for best flavor. Before serving, adjust seasonings and add a little more mayo if needed.
Perfect for any gathering, this crab meat salad is easy to make a day ahead.
Looking for more cold seafood salads? Try my Japanese Kani Salad and Surimi Crab Salad.
FAQ
Yes. In fact, it tastes even better after chilling fovernight. Just give it a stir before serving and adjust seasoning if needed.
No, it's not recommended. The mayonnaise and crab meat don't freeze well and can separate or become watery when thawed.
Serve it with fresh fruit, crusty bread, or a simple green salad. It also pairs nicely with grilled chicken or fish for a complete meal.
Yes, for cold pasta salads you should rinse the pasta under cold water to stop the cooking and remove excess starch. This helps keep the noodles from sticking together.
No, it's not recommended. The mayonnaise and crab meat don't freeze well and can separate or become watery when thawed.
Crab Meat Pasta Salad
Ingredients
- 3 cups fusilli pasta, sub medium shells, elbows, farfalle, etc.
- 12 ounces fresh or imitation crab meat, roughly chopped
- ½ cup frozen peas, thawed
- ½ cup chopped celery (2 stalks)
- ⅓ cup red onion, finely diced or grated on a box grater
- 2 tablespoons chopped parsley
- 1-2 tablespoons chopped fresh dill
- salt and black pepper to taste
- lemon wedges for garnish
For The Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons white vinegar or fresh lemon juice
- 2 teaspoons sugar
- 1 teaspoons Dijon mustard
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Bring a pot of salted water to a boil. Cook the pasta according to package directions, about 12 minutes, until al dente. Drain and rinse under cold water.
- Transfer the pasta to a large bowl and let it dry for a minute. Lightly spray with oil or add a small drizzle so it doesn't stick.
- While the pasta cooks, whisk together the mayonnaise, sour cream, vinegar or lemon juice, sugar, Dijon mustard, Old Bay, salt, and pepper.
- Add the cooled pasta to the dressing and mix well so it's evenly coated.
- Add the peas, celery, red onion, parsley, and dill. Stir to combine. Gently fold in the crab meat. Taste and adjust with salt and pepper.
- Cover and chill for at least 1 hour before serving. It's even better the next day after the flavors come together.
- Before serving, give it a quick stir. Add a splash of lemon juice to brighten it up, or a spoonful of mayo if it seems a little dry.
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