A chilled, creamy pasta salad loaded with tender crab, crunchy veggies, and a tangy dressing—perfect for gatherings, lunch prep, or a refreshing dinner.
🛒 Ingredients (Serves 4–5)
For the salad:
- 2 cups cooked pasta (macaroni, shells, or fusilli), cooled
- 1 ½ cups crab meat (fresh, canned, or imitation), flaked
- 1/2 cup celery (finely chopped)
- 1/2 cup cucumber (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup bell peppers (optional)
- 2 tbsp fresh parsley or dill (chopped)
For the creamy dressing:
- 1/2 cup mayonnaise
- 1/3 cup sour cream or plain yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt & black pepper (to taste)
👩🍳 Instructions
- Cook pasta, rinse under cold water, and drain well.
- In a large bowl, combine pasta, crab meat, and all veggies.
- In a separate bowl, whisk together mayo, sour cream, lemon juice, mustard, and seasoning.
- Pour dressing over salad and gently mix until coated.
- Chill for 30–60 minutes before serving for best flavor.
💡 Tips for Best Flavor
- Use real crab for a richer taste, but imitation works great too.
- Don’t overmix—keep crab chunks intact.
- Add a splash of lemon before serving for freshness.
- Chill well—it enhances the creamy texture.
🔥 Variations
- Spicy Crab Salad: Add chili flakes or sriracha
- Healthy Version: Use Greek yogurt instead of sour cream
- Seafood Mix: Add shrimp or tuna
- Low-Carb: Skip pasta, use chopped lettuce or cauliflower
⚖️ Approx Nutrition (Per Serving)
- Calories: ~300–380
- Protein: ~15–20g
- Carbs: ~25–30g
- Fat: ~18–25g
❓ FAQs
Can I make it ahead?
Yes! Best made a few hours ahead—flavors improve.
How long does it last?
Up to 2 days in the fridge (seafood = eat fresh).
Can I freeze it?
Not recommended—cream dressing may separate.