Shrimp and Crab Pasta Salad
Shrimp, crab, and pasta shells are tossed with celery and a creamy lemon, caper, and dill dressing.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Dry medium shell pasta, raw shrimp and cooked lump crab meat form the base of this salad.
- Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
- A defined yield. The card makes 8 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Saucepan
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Grains and starches. Measure dry medium shell pasta in the form named in the card. A cooked measure is different from a dry measure.
- Prepare before you start. Measure dry medium shell pasta, raw shrimp and cooked lump crab meat and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Shrimp and Crab Pasta Salad
Ingredients
Method
- Cook pasta according to its package, rinse cool, and drain well. Bring 2 quarts water to a boil with one lemon cut into wedges and the salt.
- Cook shrimp in the lemon water until firm, pearly, and opaque. Transfer to an ice bath, then drain and pat dry.
- Mix mayonnaise, mustard, capers, dill, shallot, the juice of the remaining half lemon, and pepper.
- Gently combine pasta, shrimp, cooked crab, celery, and dressing. Cover and refrigerate until serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Dry washed ingredients and drain where directed. Excess water can dilute the dressing.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve the salad in a bowl or on a plate after following the dressing step. For a larger meal, choose a side that suits your dietary needs and account for it separately.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I prepare the components separately?
Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.
What are the calories and macros per serving?
One serving provides an estimated 413 calories, 24.3 g protein, 43.8 g total carbohydrate, 15.2 g fat and 2.3 g fiber. One serving is 1/8 of the finished recipe.
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