Seafood Pasta Shrimp Crab

This refreshing seafood pasta salad combines succulent shrimp and delicate crab meat with crisp vegetables and a tangy, creamy dressing. Perfect for warm weather gatherings, this dish has become my go-to for summer potlucks and seaside picnics when I want something elegant yet simple to prepare.

I first created this dish for a beachside family reunion last summer, and it's become our tradition for oceanfront gatherings. The way the tender seafood pairs with the zesty dressing reminds me of sunny afternoons by the water.

Ingredients

• Rotini pasta creates perfect pockets to catch the creamy dressing. Choose a quality brand that holds its shape well
• Shrimp provides a sweet, tender bite. Look for wild-caught when possible for best flavor
• Crab meat adds luxurious texture. Splurge on lump crab if budget allows
• Celery offers essential crunch and freshness. Select crisp stalks with bright leaves
• Cherry tomatoes bring juicy sweetness. In summer, multicolored heirloom varieties add visual appeal
• Red onion delivers mild sharpness. Soak briefly in cold water to mellow if desired
• Mayonnaise creates the creamy base. Choose real mayonnaise not salad dressing for richest result
• Lemon juice brightens everything. Always use freshly squeezed for vibrant flavor
• Dijon mustard adds depth and slight heat. The authentic French variety has superior flavor
• Fresh dill brings distinctive herbaceous notes. The feathery fronds have the most concentrated flavor

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until just al dente, typically 7-9 minutes depending on shape. Immediately drain and rinse under cold running water until completely cool. This stops the cooking process and prevents the pasta from becoming mushy in the salad.

Prepare the Seafood

Ensure all shells are removed from shrimp and check crab meat for any shell fragments by gently running your fingers through it. If using frozen seafood, thaw completely and pat dry with paper towels to prevent excess moisture from diluting the dressing.

Combine Fresh Ingredients

In a spacious mixing bowl, gently toss together the cooled pasta, prepared seafood, diced celery, halved cherry tomatoes, and finely diced red onion. Use a rubber spatula or wooden spoon to combine, being careful not to break the delicate crab meat.

Create the Dressing

In a separate bowl, whisk mayonnaise until smooth. Add lemon juice and Dijon mustard, continuing to whisk until completely incorporated. Season with salt and freshly ground black pepper, tasting and adjusting as needed for brightness and depth.

Finish and Chill

Pour the prepared dressing over the pasta mixture and sprinkle with chopped fresh dill. Fold everything together using gentle movements until evenly coated. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes, though 2 hours is ideal for flavor development.

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The seafood pasta salad has become something of a signature dish in my family. My grandmother taught me to always add the dill at the last minute to preserve its vibrant color and delicate flavor. I remember her saying that fresh herbs were the secret to making simple dishes extraordinary.

Seafood Selection Tips

The quality of seafood makes all the difference in this pasta salad. For shrimp, I prefer wild-caught Gulf or Pacific varieties for their sweet flavor and firm texture. When selecting crab meat, lump or jumbo lump offers impressive chunks that stand out visually, though less expensive claw meat works wonderfully too with its slightly stronger flavor. In a pinch, quality canned crab (refrigerated, not shelf-stable) provides convenience without sacrificing too much taste. Always smell your seafood before using—it should have a clean, oceanic scent without any strong fishiness.

Make It Your Own

This recipe welcomes endless variations based on what you have available. Try adding diced avocado just before serving for creamy richness, or mix in blanched asparagus pieces for springtime flair. For a Mediterranean twist, incorporate chopped artichoke hearts, kalamata olives, and substitute the dill with fresh basil. Seafood options can expand beyond shrimp and crab—consider adding steamed mussels, poached scallops, or even flaked salmon. The dressing can be lightened by replacing half the mayonnaise with Greek yogurt for a tangier profile.

Serving Suggestions

While delicious on its own, this seafood pasta salad pairs beautifully with accompaniments that enhance without overshadowing the delicate flavors. Serve alongside toasted garlic bread for a complete meal, or offer it atop a bed of mixed greens with additional lemon wedges. For elegant entertaining, spoon portions into martini glasses or small mason jars for individual servings that showcase the colorful ingredients. A chilled crisp white wine like Sauvignon Blanc or Pinot Grigio makes the perfect beverage pairing.

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Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, rotini, penne, or any pasta that holds sauces well will work perfectly in this dish. Feel free to use your preferred type!

→ Can I substitute fresh seafood with frozen or canned?

Absolutely, frozen or canned shrimp and crab can be used as an alternative. Ensure they are properly thawed and drained for the best texture and taste.

→ How long should I chill the pasta?

Refrigerate the pasta for at least 30 minutes to let the flavors meld together. For a more enhanced taste, you can chill it for up to 2 hours.

→ What can I use instead of mayonnaise?

You can replace mayonnaise with Greek yogurt or a combination of olive oil and lemon juice for a lighter option.

→ What other vegetables can I add?

You can add cucumbers, bell peppers, or even spinach for additional crunch and flavor variety.

→ How can I ensure the pasta doesn’t overcook?

Cook the pasta al dente by following the package instructions and immediately rinse it under cold water to stop the cooking process.