Looking for a dish that effortlessly blends vibrant flavors with creamy comfort? This Crab Pasta Salad is your new go-to for a delightful bite that speaks to culinary lovers. It’s like taking a flavorful journey to the Mediterranean.
This dish has evolved through many influences, just like how Shredded Chicken Soup comforts during a chilly day or the bold punch of Black Pepper Chicken from Panda Express shakes up your taste buds.
Inspired by both Southern and coastal cooking traditions, this Crab Pasta Salad allows you to get creative with local ingredients, just like how a classic Alabama dish might use fresh seasonal produce.
What’s So Great About This Dish!
- The combination of crab and pasta brings together two of my favorite indulgences, offering the best of both worlds. If you love seafood and pasta, this is your dream dish.
- It’s so versatile! I’ve added everything from crisp veggies to fresh herbs based on what’s in season. It fits perfectly into any meal or gathering.
- I love how this recipe feels like a beach vacation on a plate. The crab adds a fresh, luxurious touch to an otherwise simple pasta salad.
- It’s a meal that fits my lifestyle, whether I need something light and refreshing for lunch or a flavorful side for dinner. And the best part? It’s super easy to whip up.
- Tastes good! It’s a dish I keep coming back to because it’s satisfying, refreshing, and bursting with flavor.
Crab Pasta Salad Recipe
Crab pasta salad is a creamy, refreshing dish packed with sweet crab meat, crisp veggies, and a tangy mayo-based dressing. The combination of tender pasta, crunchy bell peppers, and fresh dill makes it perfect for summer picnics, potlucks, or a light, flavorful lunch.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
- ½ cup frozen peas thawed
- 1 lb medium shells pasta
- Salt & pepper to taste
- 14 oz imitation crab meat
- ½ cup red bell pepper seeded and chopped
- 1 tbsp fresh dill chopped
- ½ cup red onion peeled and chopped
- Fresh chives chopped, for garnish
- ½ cup celery chopped
- ¾ cup mayonnaise
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
- Drain and rinse under cold water to cool it down.
- In a large mixing bowl, combine the cooked pasta with crab, peas, onion, celery, bell pepper, mayo, and dill, stirring gently until evenly coated.
- Adjust seasoning with salt and pepper to taste.
- Cover the bowl with plastic wrap and refrigerate for at least an hour.
- Before serving, uncover and garnish with fresh chives.
Notes
- Use fresh or canned crab meat, but ensure any shell fragments are removed.
- Substitute Greek yogurt for mayo for a lighter, tangier variation.
- For extra flavor, add a squeeze of lemon juice or a dash of Old Bay seasoning.
| Nutrition | Value |
| Calories | 557kcal |
| Carbohydrates | 72g |
| Fibre | 4g |
| Fat | 22g |
| Protein | 15g |
| Cholesterol | 19g |
