Introduction
This seafood pasta salad is a refreshing and flavorful summer staple, perfect for potlucks, picnics, or a light lunch. You’ll love the combination of sweet crab, tender shrimp, and a zesty, creamy dressing that clings beautifully to each shell pasta. It’s an impressive dish that comes together in under 30 minutes.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 1/2 pound medium shell pasta
- 3/4 cup + 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon granulated sugar
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon kosher salt (plus additional for pasta water)
- 6 ounces salad shrimp (thawed and patted dry)
- 4 ounces lump crabmeat
- 2 celery stalks (chopped)
- 1/4 cup finely chopped white onion
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
Instructions
- Bring a large pot of generously salted water to a boil. Add the shell pasta and cook according to package directions until al dente.
- While the pasta cooks, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, lemon juice, sugar, Old Bay seasoning, and the 1/2 teaspoon kosher salt.
- Drain the cooked pasta in a colander and rinse immediately under cold water until the pasta is completely cool. Shake well to remove excess water.
- Add the cooled pasta to the bowl with the dressing, along with the shrimp, crabmeat, celery, and white onion. Gently fold everything together until evenly combined.
- Fold in the chopped chives and dill. For best flavor, cover and refrigerate for at least 30 minutes before serving. Toss gently once more before serving.
Variations
- Lighter Dressing: Replace half of the mayonnaise with plain Greek yogurt for a tangier, lighter sauce.
- No-Mayo Version: Use a simple vinaigrette of olive oil, lemon juice, Dijon mustard, and the listed seasonings instead of the creamy dressing.
- Bread Bowl Serve: Hollow out a large round sourdough loaf and serve the salad directly from the bread bowl for a stunning presentation.
- Add Texture: Briefly chill the assembled salad, then fold in a handful of crisp, plain croutons or buttery crackers just before serving for added crunch.
Tips for Success
- Rinse the Pasta: Rinsing the pasta stops the cooking process and removes excess starch, preventing a gummy salad.
- Handle Crabmeat Gently: When adding the lump crabmeat, fold it in carefully at the end to avoid breaking it up too much.
- Chill Before Serving: Allowing the salad to chill for at least 30 minutes lets the flavors meld and develop fully.
- Pat Dry Seafood: Ensure the shrimp is thoroughly thawed and patted dry to prevent the salad from becoming watery.
Storage & Reheating
Store the salad in an airtight container in the refrigerator for up to 2 days. This salad is meant to be served cold and should not be reheated. Stir gently before serving leftovers.
FAQ
Can I make this ahead of time?
Yes, it’s an excellent make-ahead dish. Prepare it up to one day in advance; the flavors often improve with a few hours of chilling.
What can I use instead of Old Bay seasoning?
You can substitute with a combination of paprika, celery salt, and a pinch of cayenne pepper to approximate the flavor.
Can I use a different pasta shape?
Absolutely. Any short pasta that holds dressing well will work, such as rotini, farfalle, or elbow macaroni.
Is it okay to use frozen cooked shrimp?
Yes, the recipe is designed for cooked salad shrimp. Just be sure to thaw them completely in the refrigerator and pat them dry before using.
Can I use imitation crab?
Yes, you can substitute the lump crabmeat with an equal amount of flaked imitation crab (surimi) for a more economical version.
Why is my salad dry after refrigerating?
Pasta can absorb moisture. If it seems dry after storage, stir in an extra tablespoon or two of mayonnaise to refresh it before serving.
