If you love a good crab cake, this creamy crab cake pasta salad has all those familiar flavors in an easy, crowd-friendly side dish. Tender pasta, sweet lump crabmeat, crisp celery, fresh herbs, lemon and Old Bay seasoning are tossed in a creamy Dijon dressing and finished with buttery cracker crumbs.
This is the kind of pasta salad that disappears quickly at summer cookouts, seafood dinners and family gatherings. It tastes rich and indulgent without overpowering the delicate crabmeat. Best of all, you can prepare it ahead of time and keep it chilled until you are ready to serve.
Other Amazing Pasta Salads to Make
Why You’ll Love This Crab Cake Pasta Salad
- Filled with sweet lump crabmeat
- Creamy without being overly heavy
- Flavored with Old Bay, Dijon mustard and fresh lemon
- Easy to prepare ahead of time
- Perfect for cookouts, potlucks and seafood dinners
- Tastes like a classic crab cake in pasta salad form
- Can be served as a side dish or light summer meal
What Is Crab Cake Pasta Salad?
Crab cake pasta salad combines the classic ingredients used to make crab cakes with chilled pasta and a creamy dressing. Lump crabmeat, Old Bay seasoning, Dijon mustard, lemon, celery, green onions and parsley give this salad its signature crab cake flavor.
Crushed buttery crackers are sprinkled over the salad right before serving. They add the subtle crunch and buttery flavor you would normally get from the outside of a freshly cooked crab cake.
Ingredients
- 12 ounces small shell pasta
- 1 pound lump crabmeat, drained and carefully picked over
- 2 celery ribs, finely diced
- ½ cup finely diced red bell pepper
- 3 green onions, thinly sliced
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1½ teaspoons Old Bay seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt, to taste
- ½ cup crushed buttery crackers
- Lemon wedges, for serving
The Best Pasta for Crab Pasta Salad
Small pasta shapes work best because they hold onto the creamy dressing without competing with the crabmeat. Small shells are my first choice because the dressing, vegetables and little pieces of crab settle inside the pasta.
You can also use:
- Bow tie pasta
- Elbow macaroni
- Rotini
- Cavatappi
- Small penne
Cook the pasta just until al dente. Pasta that is overcooked can become too soft after it absorbs the dressing.
How to Make Crab Cake Pasta Salad
1. Cook the pasta
Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions until al dente.
Drain the pasta and rinse it under cold water to stop the cooking process. Allow it to drain thoroughly so excess water does not thin the dressing.
2. Prepare the dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, lemon zest, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder and black pepper.
Taste the dressing before adding salt. Crabmeat, Old Bay and Worcestershire sauce already contain salt, so you may only need a small amount.
3. Add the vegetables and herbs
Add the diced celery, red bell pepper, green onions, parsley and chives to the bowl. Stir until everything is evenly coated with the dressing.
4. Fold in the pasta and crabmeat
Add the cooled pasta and gently toss it with the dressing. Carefully fold in the lump crabmeat last so the larger pieces do not break apart.
5. Chill the pasta salad
Cover the bowl and refrigerate the crab cake pasta salad for at least one hour. This gives the pasta time to absorb the dressing and allows the flavors to come together.
6. Add the buttery cracker topping
Right before serving, sprinkle the crushed buttery crackers over the salad. Garnish with additional chives, parsley, Old Bay seasoning and fresh lemon wedges, if desired.
Tips for the Best Crab Cake Pasta Salad
Use lump crabmeat
Lump or jumbo lump crabmeat gives the salad the best flavor and texture. Fold it into the pasta gently so you can keep some of those beautiful pieces intact.
Drain the pasta thoroughly
Water left on the pasta can make the dressing thin and watery. After rinsing, shake the colander well and let the pasta sit for a few minutes before mixing the salad.
Let the pasta cool completely
Warm pasta can absorb too much dressing and make the mayonnaise separate. Make sure the pasta is completely cool before combining it with the other ingredients.
Add the crackers before serving
Do not mix the cracker crumbs into the salad ahead of time. They will absorb moisture and lose their crunch in the refrigerator.
Save a little dressing
Pasta absorbs dressing as it chills. If you are preparing the salad a day ahead, reserve a few spoonfuls of dressing to stir in before serving.
Make It Your Own
This creamy crab pasta salad is easy to customize depending on what you have available.
- Add finely diced cucumber for extra crunch.
- Use fresh dill instead of parsley.
- Add a few dashes of hot sauce for a spicy kick.
- Substitute Greek yogurt for the sour cream.
- Add diced hard-boiled eggs for a more traditional deli-style pasta salad.
- Use crushed saltine crackers or panko breadcrumbs instead of buttery crackers.
- Stir in a spoonful of prepared horseradish for a sharper seafood flavor.
- Add chopped shrimp for a crab and shrimp pasta salad.
Can I Use Imitation Crab?
You can use imitation crab if you need a more affordable option. Chop or shred it into bite-sized pieces before folding it into the salad.
However, real lump crabmeat provides the best flavor and gives the recipe the authentic taste of a homemade crab cake. Refrigerated pasteurized crabmeat is a convenient option if fresh crab is unavailable.
Can I Make Crab Cake Pasta Salad Ahead of Time?
Yes. In fact, this pasta salad tastes even better after it has chilled for an hour or two.
You can prepare it up to one day in advance. Keep it covered in the refrigerator and wait to add the crushed crackers until you are ready to serve. If the salad looks a little dry, stir in a spoonful of mayonnaise or some of the reserved dressing.
What to Serve with Crab Cake Pasta Salad
Crab cake pasta salad is delicious with grilled meats, seafood and other summer favorites. Try serving it alongside:
It can also be served on a bed of lettuce as a light lunch or seafood-inspired main dish.
PrintCreamy Crab Cake Pasta Salad
This creamy crab cake pasta salad combines tender shell pasta, sweet lump crabmeat, crisp vegetables and fresh herbs with a lemony Old Bay dressing. Buttery cracker crumbs give this easy make-ahead pasta salad the classic flavor and texture of a homemade crab cake.
- Prep Time: 20 minutes
- Chill Time: 1 HOUR
- Cook Time: 10 MINUTES
- Total Time: 1 hour 30 minutes
- Category: Side Dish
- Cuisine: American
Ingredients
- 12 ounces small shell pasta
- 1 pound lump crabmeat, drained and picked over for shells
- 2 celery ribs, finely diced
- ½ cup finely diced red bell pepper
- 3 green onions, thinly sliced
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1½ teaspoons Old Bay seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- Salt, to taste
- ½ cup crushed buttery crackers
- Lemon wedges, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the shell pasta and cook according to the package directions until al dente.
- Drain the pasta and rinse it under cold water to stop the cooking process. Shake off as much excess water as possible and allow the pasta to cool completely.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, lemon zest, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder and black pepper.
- Add the cooled pasta, diced celery, red bell pepper, green onions, parsley and chives to the bowl. Gently toss until the ingredients are evenly coated with the dressing.
- Carefully fold in the lump crabmeat, taking care not to break apart all the larger pieces. Taste and add salt or additional Old Bay seasoning as needed.
- Cover the pasta salad and refrigerate it for at least 1 hour before serving.
- Stir the chilled pasta salad gently. If it looks dry, add another spoonful of mayonnaise or a small squeeze of lemon juice.
- Sprinkle the crushed buttery crackers over the pasta salad immediately before serving. Garnish with additional chives, parsley, Old Bay seasoning and lemon wedges, if desired.
Notes
- Lump or jumbo lump crabmeat gives the pasta salad the best texture and flavor. Always check the crabmeat carefully for small pieces of shell.
- Cook the pasta only until al dente. Overcooked pasta can become too soft once it absorbs the dressing.
- Drain the pasta thoroughly so excess water does not thin the dressing.
- Fold in the crabmeat gently to preserve some of the larger pieces.
- Wait to add the cracker crumbs until immediately before serving so they remain crisp.
- Pasta absorbs dressing as it chills. Reserve a few spoonfuls of dressing or add a little mayonnaise before serving if needed.
- Imitation crab can be substituted, but real lump crabmeat provides the best crab cake flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Do not leave the pasta salad at room temperature for longer than 2 hours. Keep the serving bowl over ice when serving it outside in hot weather.
- Freezing is not recommended.
How to Store Crab Pasta Salad
Store leftover crab cake pasta salad in an airtight container in the refrigerator for up to three days.
Because the salad contains crabmeat and mayonnaise, do not leave it sitting at room temperature for more than two hours. If you are serving it outdoors on a hot day, place the serving bowl over a larger bowl filled with ice.
Freezing is not recommended. The pasta can become soft, and the creamy dressing may separate after thawing.
Frequently Asked Questions
Should I rinse pasta for pasta salad?
Yes. Rinsing the pasta in cold water stops the cooking process, cools it quickly and removes some of the surface starch. This helps prevent the chilled pasta from sticking together.
What kind of crabmeat is best for pasta salad?
Lump crabmeat is the best balance of flavor, texture and price. Jumbo lump crabmeat is also delicious, although it is usually more expensive. Claw meat has a stronger flavor and can be used if you prefer a more pronounced crab taste.
How do you keep crab pasta salad from becoming dry?
Do not overcook the pasta, and make sure you use enough dressing. Since pasta absorbs dressing while it chills, reserve a small amount to stir into the salad shortly before serving.
Is crab cake pasta salad served cold?
Yes. This salad is best served chilled. Refrigerate it for at least one hour before serving so the dressing can thicken and the flavors can develop.
Can I make this pasta salad without mayonnaise?
You can replace the mayonnaise with plain Greek yogurt, although the flavor will be tangier and less traditional. A combination of Greek yogurt and sour cream will create the creamiest mayonnaise-free dressing.
Final Thoughts
This creamy crab cake pasta salad takes everything people love about crab cakes and turns it into an easy make-ahead dish. The sweet crabmeat, crisp vegetables, Old Bay dressing and buttery cracker topping make every bite taste like a summertime seafood feast.
Serve it at your next cookout, bring it to a potluck or enjoy it as a chilled lunch on a warm day. It is a simple way to make an ordinary pasta salad feel special, and it is sure to stand out among the usual barbecue side dishes.
