This crab pasta salad is a creamy, tangy, and flavor-packed dish that brings all the refreshing vibes of summer seafood into one bowl. I make it with tender shell pasta, flaked imitation crab, crunchy veggies, and a zesty, seasoned mayo dressing. It’s perfect for potlucks, cookouts, or an easy make-ahead lunch that’s cool, satisfying, and full of texture.

Why You’ll Love This Recipe

I love how easy this recipe is to throw together — no fancy techniques, just simple mixing and chilling. The blend of Old Bay seasoning, lemon, dill, and garlic gives it that classic seafood flavor I crave, while the fresh veggies and pickles add a satisfying crunch. It’s creamy, hearty, and stays delicious in the fridge for days, which makes it perfect for meal prep or entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

small shell pasta
mayonnaise
lemon juice
garlic powder
Old Bay seasoning
salt
black pepper
fresh dill
dill pickles
imitation crab meat
celery
red onion
green onions
frozen peas

Directions

I start by cooking the pasta according to the package directions until it’s al dente. Then I drain it and rinse under cold water to stop it from cooking further. I set it aside to cool completely.
In a large mixing bowl, I whisk together the mayonnaise, lemon juice, garlic powder, Old Bay seasoning, salt, and black pepper until smooth and creamy.
I add the chopped dill, diced pickles, flaked imitation crab meat, celery, red onion, green onions, and frozen peas to the bowl. Then I mix it all until well combined.
Once the pasta is cooled, I gently fold it into the salad, making sure every piece is coated in that flavorful dressing.
I cover the bowl and refrigerate the salad for at least 1 hour to let the flavors meld.
Before serving, I sometimes garnish with a bit more fresh dill for a pop of color and freshness.

Servings and timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: About 1 hour 30 minutes

Variations

Real crab: When I want to splurge, I use fresh or canned real crab meat instead of imitation.
Greek yogurt base: I swap half the mayo for plain Greek yogurt for a lighter version.
Add pasta variety: I sometimes use rotini or elbow macaroni for a different shape.
Spicy twist: A few dashes of hot sauce or chopped jalapeños give it a spicy kick.
Extra crunch: Chopped bell peppers or cucumbers can be added for even more texture.

storage/reheating

Storage: I keep the salad in an airtight container in the fridge for up to 3 days.
Reheating: This dish is meant to be served cold, so I don’t reheat it — just give it a stir before serving in case the dressing has settled.

FAQs

Can I make crab pasta salad ahead of time?

Yes, I actually prefer to make it a day in advance. The flavors deepen as it chills, making it even better the next day.

What’s the best crab meat to use?

I usually use imitation crab for convenience and cost, but real lump crab meat works beautifully if I want to upgrade the dish.

Can I use a different type of pasta?

Absolutely. I like shells because they hold the dressing well, but bowtie, rotini, or elbow pasta all work just as well.

Is this salad freezer-friendly?

No, I don’t recommend freezing it. The mayonnaise-based dressing and fresh vegetables don’t hold up well after thawing.

How do I keep the salad from getting watery?

I make sure the pasta is completely drained and cooled before mixing it in. If the veggies or pickles release extra moisture, I gently blot them before adding.

Conclusion

This crab pasta salad is one of those dishes I keep coming back to — creamy, flavorful, and packed with texture. Whether I’m prepping for a summer picnic or just need a quick chilled lunch, it always delivers. It’s easy, refreshing, and full of that coastal flavor I crave all year long.