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If you’ve been hunting for the best Imitation Crab Pasta Salad recipe, this is the one to make. It’s creamy, crunchy, and packed with flavor in every bite. The mix of seafood, pasta, fresh veggies and herbs, and a tangy dressing just works. I made sure every bite is balanced with a mix of creamy, fresh, and satisfying flavors. It’s not too heavy and never bland.
Ingredient Notes + Variations
My Imitation Crab Pasta Salad has the right balance of creamy, crunchy, and herby, with zero mystery ingredients. The Old Bay gives it real seafood flavor, and the mix of fresh herbs makes it taste like more than just mayo and noodles.
- Imitation Crab: Look for packaging that says “imitation crab”, “crab-flavored seafood” or “surimi seafood”. It comes in flake or leg style.
- Pasta Choice: Use any short pasta shape your heart desires! I prefer the medium shells because the mayo and herbs get into the nooks and crannies and make for a creamier bite, but feel free to use what you prefer or have on hand.
- Vegetables: The vegetables I chose for this salad (red onion, celery, and peas) are what I think go well in a mayo-based pasta salad, but you can also add other vegetables like cucumber, carrots, radishes, and a variety of herbs of your choice.
- Old Bay Seasoning – Adds that unmistakable seafood flavor.
How to Make Imitation Crab Seafood Pasta Salad
Just a little bit of chopping and a quick boil is all it takes to pull this crab salad together. Mix it up, chill it, and it’s ready to serve whenever you are. For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Step 1: Boil + Rinse Pasta
cook pasta according to package directions
drain pasta water + run cold water over pasta
Pro Tip: For cold pasta salads, it’s best to slightly undercook your pasta so it holds up well when refrigerated.
Step 2. Chop Vegetables + Herbs
Pro Tip: if you bought the flaked kind of crab, just separate the pieces
Step 3: Toss to Combine
Step 4: Chill + Serve
refrigerate for at least one hour
serve chilled with fresh herbs of choice for garnish
Pro Tip: For this type of pasta salad, the flavors really need to marry so the longer it sits, the better it gets!
Tips for Success
- Rinse the pasta with cold water so it stops cooking and doesn’t get mushy.
- Dice the onions small. Nobody wants a mouthful of raw onion.
- Let it chill. Seriously, the flavors need time to settle in.
- Taste before serving and adjust salt if needed. The mayo can dull flavors over time.
- If the salad thickens in the fridge, stir in a splash of milk or mayo to loosen it up.
What to Serve with Seafood Pasta Salad
This is the perfect salad to bring to any of your summer celebrations – Memorial Day, Graduations, Father’s Day, 4th of July, or Labor Day! It is a great sidekick to grilling meats like chicken, hamburgers, steak, hot dogs, bratwurst…all the things!
This is the kind of crab salad you actually want to eat. Creamy, satisfying, and just a little unexpected. Give it an hour in the fridge, and it’ll surprise you. Have a great day, friends!
Imitation Crab Pasta Salad
This creamy Imitation Crab Pasta Salad is packed with veggies, tons of fresh herbs, and a tangy dressing. It’s easy to make, super satisfying, and perfect for a quick lunch or potluck side.
Ingredients
- 1 lb pasta medium shell noodles (or any short pasta)
- 32 oz imitation crab meat flaked (or chopped)
- 1 1/2 cups mayonnaise
- 1 cup red onion finely diced (about half a large onion)
- 1 cup celery diced, including leaves
- 2 tablespoons chives fresh, chopped
- 2 tablespoons parsley fresh, chopped
- 1 tablespoon basil fresh, chopped
- 1 cup frozen peas thawed
- 2 teaspoons Old Bay Seasoning
- 1 1/2 teaspoons salt or to taste
- 1 teaspoon pepper or to taste
Instructions
Bring a large pot of water to a rolling boil. Salt generously, then add dry pasta noodles and cook according to package directions (about 8 minutes). Drain pasta, run cold water over them and set aside.
Chop imitation crab meat (or separate the pieces if you bought the flaked kind), and chop all vegetables and herbs.
Add all ingredients (cooked pasta, imitation crab meat, mayonnaise, vegetables, herbs and seasonings) to a large bowl and stir to combine.
Refrigerate for at least one hour or until ready to serve. Serve chilled with fresh herbs of choice for garnish.
Notes
Store in an airtight container for up to 4 days. Stir leftovers before serving. Add a little extra mayo or a squeeze of lemon if it needs a refresh. I do not recommend freezing. Make ahead: This salad is better after a few hours in the fridge. I would actually suggest that you DO make it a day or two ahead because it just tastes better the longer it sits.
Nutrition
Calories: 635kcalCarbohydrates: 68gProtein: 15gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 19gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 30mgSodium: 1356mgPotassium: 256mgFiber: 5gSugar: 8gVitamin A: 368IUVitamin C: 11mgCalcium: 38mgIron: 1mg
Variations
- Use real crab if you’re feeling fancy.
- Swap Greek yogurt for part of the mayo if you want it tangier.
- Add hard boiled eggs for extra richness.
- Use green onions instead of red onion for a milder bite.
- Throw in cooked shrimp to bulk it up into more of a seafood salad situation.
More Summer Salads to Try
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
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