It all started one Sunday afternoon after our neighborhood potluck. A friend brought a cold seafood pasta salad, and I remember thinking how bright and fresh it tasted among all the heavy casseroles. When I asked for the recipe, she smiled and said, “Oh, it’s just tossed together!” That stuck with me.

⁠

I came home inspired, rummaged through my fridge, and began experimenting with shrimp and canned crab I had on hand. The first try wasn’t quite right—too much mayo, not enough texture. But after a few adjustments (and more honest feedback from my kids), this version became a summer favorite in our home.

Now, it’s one of those meals I go to when I want something satisfying but not too heavy. The kind of dish that makes you feel like you’re on vacation, even if you’re just eating lunch on the porch while the kids run wild in the yard.

I’ve made it for quick weeknight dinners, lunch gatherings with other moms, and even packed it for road trips. Every time, it delivers—cool, creamy, and full of briny flavor. I love how adaptable it is, and how you don’t need fancy ingredients to make it feel a little special.

Short Description

A light, creamy, and refreshing seafood pasta salad made with shrimp, crab meat, crisp veggies, and a tangy lemon-mayo dressing—perfect for warm days or make-ahead meals.

Key Ingredients

8 oz rotini, penne, or preferred pasta
1 cup cooked shrimp, peeled and deveined
1 cup crab meat
½ cup chopped celery
½ cup cherry tomatoes, halved
¼ cup diced red onion
½ cup mayonnaise
2 tbsp lemon juice
1 tbsp Dijon mustard
Salt and pepper to taste
1 tbsp chopped fresh dill
Lemon wedges, for serving

Tools Needed

Large pot for boiling pasta
Colander
Mixing bowls (medium and large)
Whisk
Knife and cutting board
Measuring cups and spoons

Cooking Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.

Step 2: Mix the Seafood and Veggies
In a large mixing bowl, combine the cooled pasta, shrimp, crab meat, chopped celery, cherry tomatoes, and red onion. Toss gently to mix without breaking the seafood apart.

Step 3: Make the Dressing
In a separate bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper until smooth and creamy. Adjust seasoning to taste.

Step 4: Combine Everything
Pour the dressing over the pasta mixture. Add the fresh dill and gently toss until every piece is coated. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Step 5: Serve Chilled
Serve the salad cold with lemon wedges on the side for a fresh citrusy boost. Best enjoyed the same day for peak flavor and texture.

Why You’ll Love This Recipe

– Quick to make with simple ingredients

– Cool and refreshing—ideal for summer

– High in protein from shrimp and crab

– A great make-ahead meal

– Budget-friendly yet feels fancy

– Perfect for potlucks, picnics, or family lunches

– No need to turn on the oven

– Creamy, tangy, and lightly herbed for balance

– Kid-approved in both flavor and texture

– Naturally adaptable to your pantry

Mistakes to Avoid & Solutions

Overcooking the pasta:
Soft or mushy pasta ruins the texture. Solution: cook it just until al dente and rinse immediately with cold water.

Using warm ingredients:
If anything is still warm, the mayo dressing may separate. Solution: make sure all components are completely cooled before mixing.

Too much dressing:
A soggy salad isn’t appealing. Solution: Start with half the dressing, then add more as needed.

Skipping the chill time:
The flavors need time to blend. Solution: Always refrigerate for at least 30 minutes before serving.

Using imitation crab without checking texture:
Some brands are too rubbery. Solution: Choose a quality brand or opt for real crab meat if possible.

Serving and Pairing Suggestions

Serve chilled on a bed of fresh greens for a light lunch

Scoop into lettuce cups for a fun appetizer

Pair with a crusty baguette or garlic bread for extra texture

Great with iced tea, sparkling lemonade, or crisp white wine

Works beautifully as a side dish with grilled chicken or fish

Perfect for summer cookouts, buffet-style brunches, or picnics

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 2 days.

Do not freeze—mayo-based dressings don’t thaw well.

Stir before serving to redistribute the dressing.

Add a splash of lemon juice or a spoonful of mayo if it looks dry after chilling.

Always keep chilled until ready to eat for food safety.

FAQs

1. Can I use canned crab instead of fresh?
Yes, just make sure to drain it well and pick through for any shell fragments.

2. Can I make this dish ahead of time?
Absolutely! It actually tastes better after chilling for a few hours.

3. What other pasta shapes work best?
Rotini and penne hold the dressing well, but shells or bowties work too.

4. How do I make it spicy?
Add a pinch of cayenne or a dash of hot sauce to the dressing.

5. Is there a dairy-free option?
Yes—just use a vegan mayo alternative and check that your crab and shrimp are unprocessed.

Tips & Tricks

Chop veggies small for even distribution in every bite

Rinse pasta well to remove excess starch and keep it from clumping

Use pre-cooked shrimp to save time

Add avocado chunks right before serving for extra creaminess

Keep lemon wedges on the side so everyone can control the citrus kick

Recipe Variations

Mediterranean Style:
Swap mayo for Greek yogurt, and add kalamata olives, cucumber, and crumbled feta.

Spicy Cajun Twist:
Toss shrimp in Cajun seasoning before mixing, and use a spicy mustard in the dressing.

Tropical Flavor Boost:
Add diced mango or pineapple and a bit of chopped cilantro to the mix.

Creamy Avocado Version:
Blend half an avocado into the dressing for a silky texture and richer flavor.

Low-Carb Option:
Skip the pasta and serve the shrimp-crab salad over spiralized zucchini or fresh greens.

Final Thoughts

This seafood pasta feels like a vacation packed in a bowl. The kind you sneak into the fridge for one more bite of—even after everyone’s cleared the table. It’s cool, creamy, a little tangy, and somehow always tastes like summer, no matter what month it is. I’ve served it under patio lights with a glass of white wine and also scooped it onto paper plates between errands. It never disappoints.

My husband calls it “beach picnic food,” even though we’re landlocked and the closest thing to a beach is our sandbox in the backyard. Still, it brings a bit of coastal charm to our daily routine.

Honestly, it’s the kind of dish that makes you pause between bites, nod to yourself, and think, yeah, I’m making this again. And you will.

Seafood Pasta With Shrimp And Crab