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Crab pasta salad in a white bowl on a gold platter.

Crab Pasta Salad Recipe

  • Author: Ben
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Seafood
  • Method: Stovetop
  • Cuisine: American


This Crab Pasta Salad is a flavorful side dish that is perfect for your next cookout, potluck, or dinner side with a seafood twist. It is easy to throw together and very filling.


  • 8 ounces medium shells pasta, cooked per package
  • 8 ounces imitation flake crab meat, chopped and thawed
  • ½ cup frozen peas
  • ¼ cup red onion chopped
  • ½ cup green pepper, chopped (about ½ a green pepper)
  • 2 celery ribs diced
  • ¾ cup mayo
  • 2 teaspoons sugar
  • 1 tablespoon fresh dill chopped (or 1 tsp dried dill)
  • 2 teaspoons lemon juice
  • 1 teaspoon salt, or to taste
  • ¼ pepper to taste, or to taste
  • ½ teaspoon Tony Chachere Creole seasoning. 


  1. Mix mayo, sugar, vinegar, dill, salt, pepper, Tony Chachere, and lemon juice in large bowl.
  2. Fold in pasta and crab
  3. Cover and put in the fridge for 4 hours and up to 3 days before serving. 


  • Make the day before or morning of your event and it will be ready to eat by your event.
  • I use Tony Chachere creole seasoning, but Old Bay is great, as well.
  • While my instructions have this mixed in order, it really is just mixing all the things together.
  • A great way to reduce calories on this recipe is to use low-calorie mayo. It cuts the mayonnaise calories by about ⅔.
  • This makes 6 servings. Have a big party? Double it!

Keywords: crab pasta salad