Description
A creamy, lemony Old Bay dressing makes this crab pasta salad a standout, but it’s the tender crab meat, veggies, and pasta shells that make it a super satisfying lunch!
Ingredients
- 1 pkg. (16 oz.) medium pasta shells (or other short pasta shape)
- ¾ cup plain Greek yogurt
- ¾ cup mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Old Bay seasoning
- 1 teaspoon dried dill
- 16 oz. cooked crab or imitation crab meat, cut into bite-sized pieces
- 1 ½ cups celery, finely chopped (3 stalks)
- 1 cup frozen peas, thawed (place in strainer and run under hot water briefly to thaw)
- 1 cup diced red bell pepper (1 bell pepper)
- ½ cup red onion, finely chopped (¼ large onion)
Instructions
1. Fill a large pot with salted water and bring to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water until cooled.
2. In a large mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Old Bay seasoning, and dill. Taste and adjust the seasoning as needed.
3. To the same bowl, add the cooled pasta, crab, celery, peas, bell pepper, and red onion.
4. Stir well to coat all ingredients with dressing. Taste the salad and adjust the seasoning if necessary.
5. Cover the bowl with plastic wrap or a lid and refrigerate for at least an hour before serving.
Notes
Crab meat: I usually use flaked-style imitation crab. It’s less expensive and has a longer shelf life if unopened. Imitation crab meat is lower in sodium than real crab.
Bell peppers: Use any color you prefer—red, yellow, or orange are sweet; green is more pungent.
Yield: Makes about 14 cups (8 main servings or 16 side servings). Halve the recipe if needed.
Storage: Keep refrigerated in an airtight container for up to 4 days. Stir before serving. Discard after 2 hours at room temperature.
Nutrition
- Serving Size: 1.75 cups
- Calories: 450
- Sugar: 7g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0.04g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 16mg