🦀 Crab Pasta Salad 🍝
This coastal-inspired pasta salad is the ultimate summer crowd-pleaser! Tender pasta, sweet lump crab meat, and crisp veggies tossed in a creamy, zesty dressing—it’s light yet satisfying, packed with flavor, and ready in just 20 minutes.
But let’s be honest—some seafood pasta salads miss the mark. Maybe the crab gets lost. Maybe the dressing turns gloppy. Or worst of all—it tastes like a sad deli counter afterthought.
So what’s the secret to a restaurant-worthy crab pasta salad that highlights the star ingredient?
It all comes down to three game-changing tricks: the pasta choice, the mixing technique, and one surprise ingredient that makes the crab sing.
Ready to make a salad that’ll have everyone begging for the recipe?
Let’s dive into this bright, briny, perfectly balanced dish that’s perfect for picnics, potlucks, or patio dinners!
INGREDIENTS :
- 8 oz pasta shells (or rotini)
- 1 lb lump crab meat, picked through
- 1 cup diced celery
- ½ cup diced red bell pepper
- ¼ cup minced red onion
- 2 tbsp fresh dill, chopped
- 1 lemon, zested + juiced
For the Dressing:
- ½ cup mayo
- ¼ cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- Salt & pepper to taste
Optional Add-Ins:
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- Hot sauce to taste
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