Introduction
This bright and creamy seafood pasta salad is the perfect dish for a summer picnic or a quick, satisfying lunch. You’ll love the combination of tender pasta, sweet shrimp, and lump crabmeat, all brought together with a tangy, herb-flecked dressing. It’s incredibly easy to make and delivers restaurant-quality flavor with minimal effort.
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 pasta and cook according to package directions until al dente. Drain in a colander and rinse with cold water until the pasta is completely cool. Let it drain thoroughly.
- 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 of kosher salt.
- To the bowl with the dressing, add the cooled pasta, salad shrimp, crabmeat, chopped celery, chopped onion, chives, and dill.
- Gently fold all ingredients together until the pasta and seafood are evenly coated with the dressing. Be careful not to break up the crabmeat too much.
- For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld. Stir gently once more before serving.
Variations
- Lighter Dressing: Swap out 1/2 cup of the mayonnaise for an equal amount of plain Greek yogurt for a tangier, lighter version of the dressing.
- Lemon Wedge Service: Serve individual portions with an extra lemon wedge on the side for those who prefer a brighter, more acidic kick.
- Make it a Sandwich: Spoon a generous portion of the chilled salad into a soft, buttered hot dog bun for a classic and delicious seafood salad roll.
- Spice It Up: Add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing if you enjoy a bit of heat.
Tips for Success
- Rinsing the cooked pasta in cold water stops the cooking process and prevents the pasta from becoming gummy and sticking together in the salad.
- Ensure your salad shrimp and crabmeat are thoroughly patted dry to prevent excess water from diluting the creamy dressing.
- Folding the ingredients gently with a rubber spatula, rather than stirring aggressively, helps keep the lump crabmeat intact for better texture.
- Always taste the salad after it has chilled and adjust the seasoning with a tiny bit more salt or lemon juice if needed, as flavors can mute when cold.
Storage & Reheating
FAQ
Can I use a different pasta shape?
Yes, other short pasta shapes like rotini, farfalle (bow ties), or small elbow macaroni will work well. Shells are excellent because they hold the dressing and small pieces of seafood.
Is the crabmeat imitation or real?
This recipe is written for real lump crabmeat for the best flavor and texture. If you need to substitute, high-quality imitation crab (surimi) can be used, flaked into chunks.
Can I make this salad ahead of time?
Absolutely. It can be made up to a day in advance, and the flavors often improve with a few hours of chilling. For the best texture, add the fresh herbs just before serving if making it more than 6 hours ahead.
What if I can’t find Old Bay seasoning?
You can make a quick substitute by combining 1/2 teaspoon paprika, 1/4 teaspoon celery salt, a pinch of black pepper, and a pinch of cayenne. It won’t be identical but will provide a similar flavor profile.
My salad seems a little dry after chilling. What happened?
Pasta continues to absorb dressing as it sits. You can stir in an extra tablespoon or two of mayonnaise just before serving to refresh it.
Can I use frozen cooked shrimp?
Yes, that’s exactly what “salad shrimp” typically are. Just be sure to thaw them completely in the refrigerator and pat them very dry with paper towels before using.
