creamy crab pasta salad

Here’s a creamy crab pasta salad that’s easy, fresh, and perfect chilled 🦀🥗

Ingredients

• 8 oz pasta (rotini, shells, or bowties work best)

• 8 oz crab meat (real or imitation, flaked)

• 1 cup mayonnaise

• 2 tbsp sour cream or Greek yogurt

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 small celery stalk, finely diced

• 2 tbsp red onion, finely minced

• 1–2 tbsp fresh dill or parsley, chopped

• Salt & black pepper, to taste

• Optional add-ins: peas, cucumber, bell pepper, avocado, Old Bay seasoning

Instructions

1. Cook pasta in salted water until al dente. Drain and rinse with cold water to cool completely.

2. Make dressing: In a large bowl, whisk together mayo, sour cream (or yogurt), lemon juice, Dijon, salt, and pepper.

3. Combine: Add cooled pasta, crab meat, celery, red onion, and herbs to the dressing. Gently fold to avoid breaking up the crab.

4. Season: Taste and adjust salt, pepper, or lemon juice. Sprinkle in Old Bay if using.

5. Chill: Cover and refrigerate for at least 30 minutes before serving for best flavor.

Serving Tips

• Serve on a bed of lettuce or with croissants for a sandwich-style plate.

• Great as a side for BBQ, seafood boils, or summer lunches.

• Keeps well in the fridge for up to 2 days.

Want a lighter version, spicy kick, or no-mayo option?