Crab Shrimp Pasta Salad Recipe: Chilled Seafood Medley with Lemon-Dill Dressing

This chilled seafood medley brings coastal flavors to your table with minimal effort. The combination of sweet crab, tender shrimp, and al dente pasta creates a refreshing dish that’s perfect for warm weather gatherings.

The lemon-dill dressing ties everything together with bright, herbaceous notes. I’ve tested this recipe on David, my official taste-tester, and it’s earned his highest praise—no small feat.

Every bite delivers a balance of textures and flavors: briny seafood, crisp vegetables, and a creamy, tangy finish. It’s a dish that feels special but comes together with simple, fresh ingredients.

Serve it at your next picnic or as a light lunch. The results speak for themselves.

Ingredients for Crab Shrimp Pasta Salad

Fresh seafood, crisp veggies, and a bright dressing make this dish sing.

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The seafood is key here. Fresh cooked shrimp from the seafood counter tastes best, but frozen and thawed works in a pinch (just pat them dry). For the crab, imitation flake-style is what we’re using—Trader Joe’s or Whole Foods have good options. Look for shrimp that still have a slight curve to them, not straight (that means they’ve been thawed and refrozen). The pasta should be al dente—overcooked turns to mush fast.

No Old Bay? Celery salt plus paprika gets you close. Out of fresh dill? Dried dill at one-third the amount works, but add it to the dressing first to rehydrate. Short on mayonnaise? Full-fat Greek yogurt makes a lighter dressing. The bell pepper can be swapped for green, but red adds that pop of color. If using frozen shrimp, thaw them in cold water—never at room temp.

This keeps beautifully for 2-3 days in the fridge. Store it in an airtight container and give it a good stir before serving. The flavors meld overnight, so it’s even better the next day. Doesn’t freeze well though—the shrimp get rubbery.

Step-by-Step Instructions for Crab Shrimp Pasta Salad

Here’s how I make this refreshing seafood pasta dish that’s perfect for summer gatherings.

Step 1: Cook and Cool the Pasta

Bring a large pot of salted water to a rolling boil. Add the 12 oz Rotini Pasta and cook according to package directions until al dente. I always check it 1 minute before the suggested time—overcooked pasta makes for a mushy salad.

Drain the pasta in a colander and immediately rinse under cold water to stop the cooking process. This also removes excess starch that could make your salad gummy. Shake off as much water as possible, then spread the pasta on a clean kitchen towel to cool completely and dry slightly.

Step 2: Prepare the Vegetables and Herbs

While the pasta cooks, finely dice the 1 cup Celery, 0.5 cup Red Bell Pepper, and 0.25 cup Red Onion. The celery adds a satisfying crunch, so make sure your dice is consistent. For the herbs, chop the 0.25 cup Fresh Dill and 0.25 cup Fresh Parsley, removing any thick stems from the dill.

I like to keep the dill pieces slightly larger than the parsley so you get distinct bursts of that fresh, slightly tangy flavor. Place all your prepped vegetables and herbs in a large mixing bowl—they’ll wait patiently for the other ingredients.

Step 3: Make the Lemon-Dill Dressing

In a medium bowl, whisk together the 0.75 cup Mayonnaise, 0.25 cup Sour Cream, 3 tbsp Lemon Juice, and 1 tbsp Dijon Mustard until smooth. The lemon juice adds a bright acidity that cuts through the richness of the seafood.

Stir in the 1 tsp Old Bay Seasoning, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Taste and adjust the seasoning if needed, but remember the seafood will add its own saltiness. This dressing should be creamy but still pourable—if it’s too thick, a tiny splash of water will loosen it up.

Step 4: Combine All Ingredients

Add the cooled pasta to the bowl with the diced vegetables. Pour about half of the dressing over the pasta and toss gently to coat. This prevents the pasta from absorbing all the dressing and becoming dry. Now add the 1 lb Cooked Shrimp and 8 oz Imitation Crab Meat, flaking the crab slightly if the pieces are large.

Drizzle the remaining dressing over everything and fold gently with a spatula until all ingredients are evenly coated. Be careful not to break up the shrimp and crab too much—you want visible chunks of seafood in every bite. The salad should look creamy but not swimming in dressing.

Step 5: Chill and Serve

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together. I prefer to make this the night before serving—it tastes even better the next day when all the ingredients have had time to get to know each other.

Before serving, give it one final gentle toss and taste again for seasoning. Garnish with a little extra fresh dill or fresh parsley if desired. This salad stays fresh in the fridge for up to 2 days, though it’s so good it probably won’t last that long.

Health Benefits of These Flavors

Protein Powerhouse

This dish packs a serious protein punch with 1 lb shrimp and 8 oz crab meat providing about 40 grams of protein per serving. Seafood protein is complete, containing all nine essential amino acids your body needs for muscle repair and immune function. 💪

Heart-Healthy Fats

The seafood delivers omega-3 fatty acids, particularly from the shrimp, which support heart health and reduce inflammation. These healthy fats are crucial for brain function and may lower risk of chronic diseases. I always feel better when I include more seafood in my diet.

Vitamin B Boost

Shrimp is an excellent source of vitamin B12 and niacin, essential for energy metabolism and nervous system health. Just 3 oz of shrimp provides over 50% of your daily B12 needs. The crab adds additional B vitamins for a true nutritional powerhouse.

Antioxidant Rich

The fresh herbs like dill and parsley aren’t just for flavor—they’re packed with antioxidants that fight cell damage. The red bell pepper adds a hefty dose of vitamin C, supporting immune function and skin health.

Low-Calorie Satisfaction

Despite its creamy texture, this salad is relatively low in calories compared to many pasta dishes. The protein and fiber from the veggies keep you full longer. I often serve it as a light lunch that satisfies without feeling heavy. 🥗

Bone Health Support

The combination of seafood and dairy in the dressing provides calcium and vitamin D for strong bones. Shrimp also contains selenium, a mineral that supports thyroid function and acts as a powerful antioxidant.

Frequently Asked Questions