Ingredients
For the Salad
- 12 oz (340 g) small shell pasta
- 1 lb (450 g) imitation crab meat, cut into bite-size pieces
- 1 large English cucumber, thinly sliced
- 1 cup celery, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup frozen peas, thawed
- 1/4 cup red onion, finely diced
- 1/2 cup shredded carrot
- 2–3 tablespoons fresh dill, chopped
- 1–2 tablespoons fresh parsley, chopped
For the Creamy Dressing
- 1 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1 teaspoon seafood seasoning or Old Bay
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 1–2 tablespoons fresh dill, finely chopped
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the shell pasta and cook according to the package directions until al dente.
Drain and rinse the pasta under cold water until completely cooled. Drain very well.
2. Prepare the Vegetables
Wash and prepare the cucumber, celery, bell pepper, carrot, onion, parsley, and dill.
Keep the vegetables relatively small so that every bite contains a little bit of everything.
3. Prepare the Crab
Cut the imitation crab into small chunks or gently pull it apart with your fingers.
Do not shred it too finely—you want nice pieces of crab throughout the salad.
4. Make the Dressing
In a separate bowl, whisk together:
Mayonnaise + sour cream + lemon juice + apple cider vinegar + Dijon mustard + sugar + seafood seasoning + garlic powder + onion powder + black pepper + salt + dill.
Taste and adjust the seasoning. Add a little more lemon juice if you prefer a fresher flavor.
5. Combine Everything
Place the cooled pasta in a large mixing bowl.
Add the crab, cucumber, celery, bell pepper, peas, carrot, red onion, parsley, and dill.
Pour the dressing over the top.
Gently fold everything together until the pasta and vegetables are evenly coated.
6. Chill
Cover the bowl and refrigerate for at least 1 hour.
For the best flavor, let it chill for 2–3 hours.
The pasta will absorb some of the dressing while chilling. If it becomes too thick, stir in 1–2 tablespoons of mayonnaise or sour cream before serving.
7. Serve
Transfer to a serving bowl and garnish with:
- Fresh dill
- A little black pepper
- Optional chopped parsley
Serve cold.
Nut & Allergen Information
Nuts: No peanuts or tree nuts are intentionally used in this recipe.
However, always check the labels of your specific ingredients, especially the imitation crab and mayonnaise, if you have a severe allergy.
Common allergens may include:
- Fish: Yes — imitation crab is generally made from processed fish.
- Egg: May be present in mayonnaise and some imitation crab.
- Wheat/Gluten: May be present in imitation crab and regular pasta.
- Soy: May be present in imitation crab or mayonnaise.
- Dairy: Present if using sour cream or Greek yogurt.
- Peanuts/Tree Nuts: Not normally included, but check for cross-contact warnings.
Approximate Nutrition Per Serving
- Calories: 390–430 kcal
- Protein: 14–17 g
- Carbohydrates: 40–45 g
- Fat: 19–23 g
- Fiber: 2–3 g
- Sugar: 4–7 g
- Sodium: 700–1,000 mg