Seafood Pasta Shrimp Crab

Seafood pasta salads always remind me of summer family gatherings by the coast where someone would walk in with a chilled bowl piled high with shrimp and crab. This Seafood Pasta with Shrimp and Crab is perfect for picnics dinners on the patio or potlucks when you want something fresh and satisfying that celebrates the ocean’s best flavors with a creamy zesty touch.

This recipe first wowed my family during a Fourth of July barbecue when we needed something cool and refreshing on a hot day. My dad kept sneaking back for seconds before I even set it on the table.

Ingredients

• Pasta: choose a short shape like rotini or penne so the dressing clings to every bite look for high quality durum wheat pasta if possible
• Cooked shrimp: peeled and deveined saves time and adds sweet ocean flavor buy from a trusted seafood counter and check for plumpness
• Fresh crab meat: lends a delicate sweetness pick over for shells and seek out lump or backfin crab for best texture
• Celery: adds crunch and freshness go for firm light green stalks
• Cherry tomatoes: deliver juicy tang halve them so the juices mix into the salad use ripe but firm tomatoes for the best balance
• Red onion: brings sharpness and color mince finely so it does not overpower
• Mayonnaise: forms the creamy base use a good quality brand for best flavor
• Fresh lemon juice: brightens and balances the richness squeeze your own for the freshest zing
• Dijon mustard: offers a touch of tang and complexity choose true Dijon for its subtle sharpness
• Salt and freshly ground pepper: essential for seasoning taste and adjust as you go
• Fresh dill: infuses a pop of summer flavor chop it just before adding to retain fragrance
• Lemon wedges for serving: give an extra hit of brightness let guests squeeze their own for a custom finish

Instructions

Cook the Pasta:

Prepare your pasta in a large pot of salted boiling water until it is just al dente. This delivers the perfect bite and keeps the noodles from turning mushy in the salad. Drain well and rinse under cold water to stop the cooking and cool them completely.

Mix the Salad Ingredients:

In a generous mixing bowl gently combine cooled pasta shrimp crab celery cherry tomatoes and red onion. Toss with care to avoid breaking up the seafood yet ensure even distribution of veggies throughout.

Whisk the Dressing:

In a separate smaller bowl whisk together mayonnaise fresh lemon juice Dijon mustard salt and pepper until the mixture is creamy and smooth. This makes sure the dressing evenly coats the pasta and seafood rather than clumping.

Combine and Toss:

Pour the dressing over the pasta and seafood mixture in the big bowl. Add the finely chopped dill. Gently toss everything together ensuring the dressing reaches every piece of pasta and seafood without crushing the delicate crab.

Chill and Serve:

Cover the bowl and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to meld and intensify so every bite is savory bright and balanced. Serve straight from the fridge with lemon wedges on the side for squeezing over individual servings.

Fresh dill is my all time favorite herb for this salad. Every year I buy bunches from our local farmer’s market and nothing compares to that pop of green aroma mingling with seafood and lemon. My kids now call this the “fancy picnic pasta” and beg for it anytime we pack up for a day at the water.

Storage Tips

Store the salad in an airtight container in the refrigerator where it will keep well for up to three days. If you know you will have leftovers reserve some dressing to stir in just before eating so the pasta stays creamy and fresh.

Ingredient Substitutions

If you cannot find fresh crab use good quality canned crab meat that is chilled and drained thoroughly. For a more budget friendly twist substitute imitation crab or add a bit of flaked cooked white fish. If shrimp is unavailable bump up the crab portion or fold in some cooked small scallops.

Serving Suggestions

This salad shines at summer barbecues alongside grilled corn and roasted veggies. Spoon it into lettuce cups for a light lunch or pile it onto a bed of baby greens for a fresh dinner. It also makes a show stopping brunch centerpiece with crisp white wine.

Cultural and Historical Context

Cold pasta salads with seafood became popular in American picnic tables in the mid twentieth century especially in coastal regions where fresh shrimp and crab were easy to catch. Each family seems to have its own version and this one was inspired by countless seaside summer vacations along the east coast.

Seasonal Adaptations

Swap cherry tomatoes for roasted red peppers in the fall Try cooked asparagus or baby peas in spring for extra color Toss in sweet corn kernels mid summer for crunch and sweetness

Success Stories

Readers often tell me how this salad impressed their friends at reunions and stay fresh for road trips. One neighbor now makes a double batch for every holiday party and says it disappears long before the desserts.

Freezer Meal Conversion

This salad is best eaten fresh but you can freeze just the cooked shrimp and crab ahead of time. Thaw and pat dry before assembling to avoid excess moisture. Do not freeze the assembled salad as the creamy dressing separates.

This seafood pasta salad will be a star at your next gathering. Enjoy its fresh flavors and let it become your own beloved tradition.

Recipe FAQs

→ Can I use a different type of pasta?

Absolutely! Rotini, penne, or any bite-sized pasta works well to hold the dressing and seafood.

→ Is it okay to use imitation crab meat?

Yes, imitation crab can be substituted, but fresh crab will provide a sweeter, richer flavor.

→ How long should I chill the dish before serving?

Chill for at least 30 minutes to allow the flavors to meld and the pasta to absorb the dressing.

→ Can I prepare this in advance?

This dish can be made several hours ahead and kept in the fridge until ready to serve.

→ What can I add for extra flavor?

Fresh herbs like dill or parsley, sliced olives, or a bit of grated lemon zest can enhance the taste.

→ Can the dressing be made lighter?

Try using reduced-fat mayonnaise or a mix of Greek yogurt and mayo for a lighter option.