Creamy crab pasta salad is a refreshing, flavorful, and crowd-pleasing dish that combines tender pasta, imitation crab meat, crisp vegetables, and a smooth, tangy dressing. It’s the perfect side for summer picnics, potlucks, or barbecues — but it’s so good, you’ll want to make it all year round. This recipe balances creaminess with crunch and sweetness with savory notes, making every bite satisfying and delicious.
Ingredients
For the salad:
- 1 pound (450 g) small pasta shells or elbow macaroni
- 12 ounces (340 g) imitation crab meat, chopped
- 1 cup celery, finely diced
- ½ cup green onions or red onions, chopped
- 1 cup bell peppers (optional, mixed colors for brightness)
- 1 cup frozen peas, thawed
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
For the creamy dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon paprika or Old Bay seasoning
Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta completely. Set aside in a large mixing bowl. - Prepare the crab and vegetables
Chop the imitation crab meat into bite-sized pieces. Dice the celery and onions finely, and slice the bell peppers if using. Make sure the vegetables are roughly the same size for even texture and flavor. Add the crab and all vegetables to the cooled pasta. - Make the creamy dressing
In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, sugar, garlic powder, paprika, salt, and pepper until smooth. Taste and adjust seasoning as desired — more lemon juice for tanginess or more paprika for warmth. - Combine everything
Pour the dressing over the pasta mixture. Using a spatula or large spoon, gently toss everything together until the pasta, crab, and vegetables are evenly coated. Be sure to mix carefully to avoid breaking the crab meat into tiny pieces. - Chill before serving
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld together and the dressing to slightly thicken. - Serve
Before serving, give the salad a light stir. Garnish with freshly chopped parsley or a sprinkle of paprika for a pop of color. Serve cold and enjoy the creamy, savory freshness with every bite.
Tips and Variations
- Add sweetness: Mix in diced pineapple or sweet corn for a tropical twist.
- Boost the crunch: Toss in diced cucumbers or shredded carrots just before serving for added texture.
- Lighten it up: Substitute half of the mayonnaise with Greek yogurt for a lighter, tangier version.
- Make it spicy: Add a dash of hot sauce or a pinch of cayenne pepper to the dressing for subtle heat.
- Seafood upgrade: Replace imitation crab with cooked shrimp or real crab meat for a more luxurious option.
Storage
Keep leftover crab pasta salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to redistribute the dressing. Avoid freezing, as the creamy sauce can separate once thawed.
Serving Ideas
This creamy crab pasta salad pairs wonderfully with grilled meats, sandwiches, or fresh rolls. It’s also perfect as a light lunch on its own or part of a picnic spread. The combination of creamy dressing, tender pasta, and sweet crab makes it a standout dish that’s easy to prepare and even easier to love.