Seafood Pasta Salad
This make-ahead Seafood Pasta Salad is a beach vacation in a bowl! Creamy pasta shells are tossed with Old Bay seasoning, lots of shrimp and crab, lemon, onion, celery and herbs.
“I live in Virginia Beach so I used jumbo lump local crab meat and this was AMAZING! My whole family loved it!”
—Courtney
If you’ve been searching for the ultimate seafood pasta salad, your search will end right here. This is the kind of summer side dish that just feels exactly right at backyard barbecues, potlucks and beach picnics, or even laid back summer dinner parties.
With a creamy dressing and a blend of perfectly cooked pasta and seafood, it’s satisfying enough to enjoy as a cold entrée, yet versatile enough to serve as a side with everything from grilled steak to burgers or barbecue chicken. It’s that rare recipe that manages to be both effortless and impressive, which is kind of what this website is all about.
What really sets this seafood pasta salad apart from the countless others online is its bold flavor. A generous sprinkle of Old Bay seasoning gives it depth, making this salad so crave-worthy that everybody will be asking you for your recipe.
Why You’ll Love This Shrimp And Crab Pasta Salad
- It’s a versatile side dish for just about any main course, but it can also be eaten as a cold entree all summer long!
- Despite its gourmet appeal, it’s surprisingly simple to prepare, with just a few easy steps.
- It tastes even better the next day, making it perfect for meal prep or make-ahead entertaining.

Seafood Pasta Salad Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- pasta – we used medium shells, since they kind of remind us of the ocean. But you can use just about any small shape. More on this below!
- mayonnaise – not “salad dressing,” please. Real mayo, Hellman’s or Duke’s preferred! We tested this with sour cream as well, but liked the all-mayo version.
- sugar – just a teaspoon, which helps bring out the natural sweetness of the crab.
- lemon juice – freshly squeezed from a real lemon.
- Old Bay seasoning – absolutely crucial to get that “New England” flavor into this crab and shrimp pasta salad. This seasoning mix includes celery salt, black pepper, crushed red pepper flakes and paprika.
- salt – for a little extra seasoning.
- shrimp – look for a bag of frozen “salad shrimp” at the store. This is very small (100+ or even 200+ per pound) cooked, peeled and deveined shrimp. Just thaw and it’s ready to eat! If you can’t find this, you can buy cooked large shrimp and chop them up into bite-sized pieces.
- crab meat – we used canned, lump crabmeat. We tested this with imitation crabmeat, and it wasn’t nearly as good. Stick with real lump crab meat.
- celery – two stalks, chopped up, for crunch!
- onion – we carefully measure this out so we’re sure we’re using just 1/4 cup. Just enough to lend the shrimp and crab pasta salad a little onion flavor, but not so much that it overpowers the flavor of the seafood. Red onion is too strong here, stick with white.
- dill – we love the flavor of fresh dill, but you can also use half the amount of dried dill.
- chives – thinly sliced green onion (green parts only) also works. If you have other fresh herbs like fresh parsley, feel free to also throw some of that in!
How To Make Shrimp Crab Pasta Salad

1. COOK PASTA. Boil the pasta in salted water according to package instructions for al dente. Drain the pasta, rinse with cold water, and then drain it again.

2. DRESSING. In a large bowl, whisk together the mayonnaise, lemon juice, sugar, Old Bay and salt until smooth.

3. FINISH. Add the shrimp, crabmeat, celery, onion, chives, dill and the drained pasta and toss everything together. For the best flavor, keep in the refrigerator at least 2 hours before serving.

Shrimp Crabmeat Pasta Salad Home Chef Tips
- Make the dressing in a bowl large enough to eventually add all of the other ingredients. That way, you don’t dirty two bowls!
- Use high quality, lump crab meat for the best flavor. Canned works just great, but if you have access to fresh crab meat, that’s even better!
- Don’t cook your pasta any longer than the package instructions for al dente. This will prevent it from becoming mushy when mixed with other ingredients.
Seafood Pasta Salad Variations
- DIFFERENT SEAFOOD – swap the shrimp or crab out for another type of cooked seafood, like lobster, smoked salmon, crawfish, or even canned tuna if you like it.
- ADD MORE VEGGIES – we kept this recipe simple with just celery and onion, but other veggies can make a welcome addition. Try chopped cucumber, green peas, cherry tomatoes, red bell peppers, chopped carrots or corn kernels.
- CHANGE THE PASTA SHAPE – Short pasta shapes like macaroni, rotini, shells, or ditalini all work well here. Use what you have on hand or switch it up for a new texture.

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What To Serve With This Seafood Pasta Salad Recipe
While we often eat this shrimp crab pasta salad on its own as our main meal, it’s a perfect side dish for a variety of grilled main dishes. Some our favorites are Buttermilk Marinated Chicken, Sonoran Hot Dogs, and our Marinated Steak Recipe.
Shrimp And Crab Pasta Salad Storage
You can make and refrigerate this seafood pasta salad in an airtight container for up to two days, and we highly recommend making it the night before you plan on serving it, so the flavors have time to meld and deepen.
We don’t recommend freezing this shrimp crabmeat pasta salad. Not only will the texture of the noodles in this seafood pasta salad recipe suffer, but we don’t think the texture of the shrimp and crab will be very good after freezing and thawing.

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Seafood Pasta Salad Recipe
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Ingredients
- ½ pound medium shell pasta
- ¾ cup + 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon granulated sugar
- 1 teaspoon Old Bay seasoning
- ½ teaspoon kosher salt plus additional for pasta water
- 6 ounces salad shrimp thawed and patted dry
- 4 ounces lump crabmeat
- 2 celery stalks chopped
- ¼ cup finely chopped white onion
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
Instructions
- Heat large pot of salted water to boiling over high heat. Add pasta and cook according to package directions for al dente. Drain pasta, rinse with cold water, and drain again.
- Meanwhile, in large bowl, whisk mayonnaise, lemon juice, sugar, Old Bay and salt until smooth.
- Add shrimp, crabmeat, celery, onion, chives, dill and pasta to bowl with dressing; toss until well combined.
- For best flavor, cover and refrigerate at least 2 hours or up to 2 days before serving.
Very good, but next time I will buy cooked shrimp to shorten my preparation time.
Glad you enjoyed it! I actually used cooked shrimp in the recipe for that exact reason — makes things quicker and easier.
I live in Virginia Beach so I used jumbo lump local crab meat and this was AMAZING! My whole family loved it! I did add a little more old bay because we love that here down south. Enjoy!
I’m so glad to hear everybody liked this, Courtney! If somebody from Virginia Beach tells me my seafood pasta salad is good, I feel like I’m doing something right!
Make about same , with can Philips Claw meat ( 1 lb.) ,2 cans tiny shrimp, 4 hard boiled Eggs mashed and just salt and pepper. Hand mash shrimp .