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.