Creamy Crab Pasta Salad

Cool, creamy, and perfect for picnics or quick lunches

Ingredients (Serves 4–6)

• 8 oz (225 g) pasta (rotini, shells, or bowtie)

• 1½ cups crab meat or imitation crab, chopped

• 1 cup mayonnaise

• 1/4 cup sour cream or Greek yogurt

• 1 tbsp lemon juice

• 1 tsp Old Bay seasoning (or paprika + garlic powder)

• Salt & black pepper, to taste

• 1/2 cup celery, finely chopped

• 1/4 cup red onion, finely diced

• 1–2 tbsp fresh dill or parsley, chopped

Instructions

1. Cook pasta in salted water until al dente. Drain and rinse under cold water; pat dry.

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

3. Combine: Add cooled pasta, crab, celery, red onion, and herbs. Toss gently to coat.

4. Chill: Refrigerate 30 minutes for best flavor.

5. Serve: Taste and adjust seasoning before serving.

Tips & Variations

• Lighter: Use half mayo + half Greek yogurt.

• Extra crunch: Add diced cucumber or bell pepper.

• Protein boost: Add cooked shrimp or boiled eggs.

• Spicy: Stir in a dash of hot sauce or cayenne.

Make-Ahead & Storage

• Keeps well up to 2 days refrigerated.

• Stir before serving; add a splash of milk or lemon if needed.