Pasta Seafood Salad
This seafood pasta salad is a New England summer vacation in a bowl! Creamy pasta shells are tossed with Old Bay seasoning, lots of shrimp and crab, lemon, onion, celery and herbs.
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; toss until well combined.
- For best flavor, cover and refrigerate at least 2 hours or up to 2 days before serving.
Notes
- 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.
Calories: 378kcal, Carbohydrates: 30g, Protein: 15g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 65mg, Sodium: 567mg, Potassium: 225mg, Fiber: 1g, Sugar: 2g, Vitamin A: 92IU, Vitamin C: 4mg, Calcium: 44mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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