Chilled Crab Pasta Salad with Old Bay Mayo
A refreshing seafood pasta salad combining tender lump crabmeat with creamy Old Bay-seasoned dressing, fresh lemon, and green onions. The mayonnaise and buttermilk base creates a tangy richness that coats the pasta shells beautifully. Perfect for summer entertaining, potlucks, or light dinners when you want something that feels special but requires minimal cooking. This version prioritizes fresh lump crab and simple ingredients—no shortcuts with imitation crab or heavy additions—letting the seafood shine with classic seasoning.
Ingredients
- 12 ounces medium pasta shells, dried
- salt, for pasta water
- ½ lb lump crabmeat, fresh, picked clean of shellscooked shrimp or lobster1:1seafood
maintains cold salad concept
- 1 cup mayonnaise
- ½ cup buttermilk
- 4 green onions, thinly sliced
- 1 lemon, juice only
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Old Bay seasoning, or other seafood seasoning
- 2 tablespoons fresh parsley, chopped
- black pepper, to taste
- lettuce leaves, for serving
Instructions
- 1
Cook pasta in large pot of boiling salted water until al dente.
- 2
Drain and rinse pasta, then set aside.
- 3
Pick through crabmeat to remove any shell pieces.
- 4
Combine crabmeat, mayonnaise, buttermilk, green onions, lemon juice, onion powder, garlic powder, Old Bay, and parsley in large bowl.
- 5
Add cooked pasta and mix until evenly coated.
- 6
Cover and refrigerate overnight.
- 7
Serve portions on lettuce leaves.
Tips
Use fresh lump crabmeat from the seafood counter for best flavor and texture—canned or imitation crab will not deliver the same quality result.
Chilling overnight allows flavors to meld and pasta to absorb dressing. You can eat it after 4 hours but overnight is ideal.
Serve chilled directly on lettuce leaves for a light, elegant presentation that shows off the crab.
Good to Know
Cover and refrigerate up to 3 days. Flavors continue to develop but texture may soften slightly after day 2.
Prepare through step 5 (mix pasta with dressing), cover, and chill. Salad actually improves overnight as flavors meld. Do not add lettuce leaves until serving.
Serve chilled on a bed of lettuce leaves. Can serve as side dish at summer gatherings or as light main course for 4-6 people.
Common Mistakes
Use canned or imitation crab to avoid losing the delicate, sweet flavor that defines this dish.
Skip picking through fresh crabmeat to avoid shell pieces.
Serve warm or at room temperature to avoid losing the refreshing chilled quality.
Substitutions
Dairy-Free Swaps
General Alternatives
maintains cold salad concept
FAQ
Can I use canned or imitation crab?
The recipe specifically recommends against canned or imitation crab. Fresh lump crabmeat is essential for proper flavor and texture. Substitutes will result in a notably different dish.
How long will this keep in the fridge?
Store covered up to 3 days. The salad actually improves after overnight chilling as flavors develop, but pasta texture may soften after day 2. Dress lightly if keeping beyond overnight.
Can I make this ahead for a party?
Yes, prepare through mixing (step 5) up to 24 hours ahead. Cover and chill. Do not add lettuce leaves until serving to prevent wilting. Flavors will be best when the salad chills overnight.