Crab Pasta Salad

 Crab Pasta Salad

 

 

 

 

 

 

 

 

 

 

  

 

An easy Spring and Summer salad that is perfect for Pot Lucks.  You can use real crab but for this recipe I like to use the imitation crab because it holds together and doesn’t spoil as quickly.  This  is a big batch so be  sure to grab a very large bowl to mix it up!  It's usually enough for a crowd.

Crab Pasta Salad

1 box or bag of your favorite pasta

14 ounces imitation chunk crab meat

1/4 cup frozen peas, thawed

1 small onion peeled and chopped

1/2 cup celery chopped

1 cup mayonnaise

1 teaspoon lemon juice

½ teaspoon sugar

2 teaspoons Old Bay Seasoning

1 tablespoon fresh dill chopped (or 1 teaspoon dried dill)

Salt & pepper to taste

 

 

Bring a large pot of water to a boil and generously salt the water. Cook the pasta according to the package directions until al dente. Drain pasta and run under cold water to stop the cooking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large mixing bowl, add the cooked pasta, crab chunks, peas, onion, celery, mayo, Old Bay, and dill. Gently stir to combine until everything is well coated.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in lemon juice and sugar. Check the seasoning and add salt and pepper to taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover the bowl with plastic wrap and chill in the fridge for at least 1 hour before serving. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Uncover the bowl and serve cold.

 

 

 

 

 

 

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