Crab Pasta Salad Recipe

A bowl of crab mac salad on top of a second bowl with celery and an onion behind it.

This crab pasta salad recipe comes together in less than 20 minutes with simple ingredients and almost no effort. It only gets better as it sits, making it the ultimate make-ahead side dish.

Course Salad, Side Dish

Cuisine American

Diet Diabetic, Low Calorie, Low Fat, Vegetarian

Prep Time 10

Cook Time 10

Cooling time 10

Total Time 30

Servings servings

Calories 191kcal

Author Jessy Freimann

Equipment

Ingredients

16 ounces dried elbow macaroni, boiled al dente per package directions and cooled completely.
4 ribs celery, diced
½ small-medium onion, finely diced
16 ounces lump crab meat or imitation of crab meat, drained if there is liquid
1 cup mayonnaise
1 teaspoon kosher salt, to taste
¼ teaspoon ground black pepper, to taste

Instructions

Combine all salad ingredients in a large bowl.
Mix well and taste. Adjust seasonings if necessary.
Refrigerate until serving.

Video

Notes

Use salted water to boil the pasta. It makes a real difference in flavor! Don't be shy, make it salty like the sea!
Cook the macaroni al dente. It will continue to soften as it absorbs the mayo, so pulling it early keeps the texture just right.
Rinse pasta in cold water after draining. This stops the cooking process and keeps it from sticking together.
Taste and adjust as you go. The amounts in the recipe card are merely a starting point. Add more of whatever it needs until it tastes perfect.
Refrigerate before serving. This salad tastes best cold, and the flavors only get better as it sits.
Feel free to mix it up. Peas, bell pepper, carrots, green onions, and fresh dill all make great additions, as do chopped dill pickles, hard-boiled eggs, and some garlic powder.
Ingredients to prep ahead- Dice the celery and onion a day ahead and store covered in the fridge.
Leftovers and storage- This will keep for up to 4-5 days covered in the refrigerator.

Nutrition