This Crab Pasta Salad is a family recipe, one of my favorites! Packed with veggies and delicious flavor, it’s a staple at summer BBQs! This crab pasta salad is made with Italian dressing and either Spike or Old Bay Seasoning.
It is made with imitation crab, though you could certainly substitute real crab meat int his pasta salad. The pasta shells work perfectly in this recipe, holding on to the sauce and making a great crab pasta salad recipe that you will want to make again and again.
Today my mom would have been 69 years old. And I’m sure that she would have loved me sharing that with the internets.
Or maybe at this point in her life, she would have been completely cool with it. She might have even worn it as a badge of honor.
My mom was diagnosed with fourth stage metastatic breast cancer when she was 57 years old. I was just shy of my 21st birthday. I remember vividly taking a walk with her in the brisk cold April Wisconsin weather just after she was diagnosed. I can remember the exact coat and hat she was wearing. Her doctors had told her to just go home and enjoy the last month of her life with her family. She was talking about fighting. She was talking in terms of years. And she was saying if she could just have two more years. She and I agreed that that would be amazing.
And then two years flew by.
I graduated college, started graduate school, bought a house, got engaged.
Two years wasn’t nearly enough. There was no time that would have been enough.
After I became pregnant with Gavin my mom told me all confession style that she had really wanted to live just to see me get pregnant. And then Gavin was here, and just hours later she made her exit. Like once she knew he and I were safe she could succumb and give her body some peace.
Regularly I think to myself, “Okay, now I really need my mom.” As if all the challenges that came before were just a rehearsal compared to this current challenge. I mean, I’m totally kidding myself. There was nothing about Elliot that was a dress rehearsal. It’s just that when you are in the current challenge, and the past is the past . . . you get it.
I’ve been having those moments recently. The “Okay, now I really need my mom,” moments. And I just keep thinking that if I can’t have her here, the least I can do for myself is try to be the kid that she would have been proud to have raised. Scratch that. My mom would never have wanted to take credit for my poise, strength, patience with my screaming kids, etc. . . . I want to be the kid that I feel like lives up to the amazing mom that Betty was.
So that was kind of intense for a Friday morning, huh?
Let’s have some Crab Pasta Salad, shall we?
This was one of my mom’s recipes and I LOVE it. It was one of those recipes that meant summer to me. One of those recipes that I would just stand in the door of the fridge and eat out of the container with a fork when I was a teenager, until my mom would walk in and say, “Lisa. Just put some in a bowl for yourself.” Sooooooooo good!
One of the things you are going to love about this recipe is that it is super forgiving. My mom didn’t even use a recipe. The recipe I have from her is like, “a generous squirt of mustard.” So if you don’t really like that much dressing on your pasta salads, just cut back on the yogurt. Don’t like olives? Leave ’em out. No celery? Add some frozen peas instead. You get it.
Make it for your summer picnics and love it year after year!
If you make this recipe leave me a comment letting me know what you think!
I tripled your recipe and was very pleased with the outcome. At the gathering I took it to, the people raved. Thank you.
Crab Pasta Salad
Ingredients
- 1 lb medium pasta shells
- 1 pound package imitation crab meat cut bite size
- 1 can medium black olives sliced
- 1 medium red bell pepper diced
- 3 or 4 green onions sliced thin about two inches into the green
- 3 stalks of celery diced
Dressing
- 1 1/2 cups plain non fat yogurt see note
- 1/4 cup fat free mayonnaise
- 1/2 TBSP Spike found in the spice aisle (you can also substitute with 1/2 a tablespoon of Old Bay Seasoning)
- 1 tsp celery salt
- 1 TBSP yellow mustard
- 1/2 TBSP soy sauce
- 1/4 cup Italian vinaigrette salad dressing see note
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- In a very large bowl, mix the pasta, crab, olives, red peppers, green onions, and celery.
- In a small bowl, whisk together the yogurt, mayo, Spike, celery salt, yellow mustard, soy sauce, and salad dressing.
- Pour the dressing over the pasta and veggies and stir to combine. Refrigerate at least two hours before serving.
Notes
did you make this
Crab Pasta Salad
Trish - Mom On Timeout says
WANT! This looks so totally amazing and delicious Lisa! So perfect for summer! Pinning!
Pam says
I would never ever use imitation crab; it is tasteless. Use the real thing!
Just a word of caution that real crab probably won’t hold up in this recipe, Pam. You might want to try shrimp instead!
Sue Robbins says
Well I live on a limited income. I can not afford real crab but imitation is the best I ever had, its made from Real Cod fish and I love it I think it is absolutely delicious I can hardly wait to make this salad. I purchased a pound of Crab Classic yesterday to make it. I can afford all the shrimp I want, but I also like the crab for salads. Thank you.
I hope you loved it Sue!
Deborah says
I made this as directed, adding both Old Bay and Spike plus added Marzetti Salad Dressing rather than Italian. It was wonderful. I love a forgiving recipe.
You and me both Deborah!
Bryan says
Totally agree, love crab meat, not the fake stuff!!!
David says
Agree, can’t stand the fake stuff….I’d use shrimp or chicken
Barb Fuller says
It is not tasteless. It’s good and, I think, has more flavor than the real deal. Budgets do come into play, too. Thanks for the recipe and wonderful story about your mom.
I hope you love it Barb!
Paula says
Cant wait to make this ! Crab salads make me think Summer!
Love the tribute to your Mother!
I’ll think of my own Mother, now, when I make it!
I hope you love it Paula!
Carl Pirro says
Sounds great Lisa, I will be using real crab for the dish. Thanks
Ruthie says
This dear Lisa is exactly what I needed to read a day after Betty’s birthday. I’m gardening like crazy this morning, begging the kids to help, trying to pacify a cranky spouse who doesn’t understand why we are cleaning the porch just to watch it get dirty in seconds. All the stuff that beginning summer is made of and your post has totally centered me. Brought me back to my dear friend Betty. I miss her more than I ever imagined and think of her often. Her spirit is a fierce one. She is present in the red geraniums, the roses, the cool mornings when I weed my garden and now in a pasta salad that I have long forgotten. And she is in your dear friend, in your children and in your relationships. Hang in this week, I’m guessing it will be an interesting one.
Ruth, this was such a sweet comment. Thank you for taking the time to leave it. Also, “trying to pacify a cranky spouse” <----- laughed so hard I cried. I really often forget, and need to be reminded, that I'm not alone in my missing of Betty. Man. She wasn't perfect, but she was pretty awesome. I think in our next lives I'd like to trade the roles of mother and daughter for BFFs.
Janet says
Could you use Tuna or shredded chicken in place of crab?
I personally wouldn’t use tuna, because just like lump crab meat, it would dissinigrate in this recipe. Shredded chicken would probably work, but it wouldn’t be the same flavors.
Connie says
I was thinking of using small cocktail shrimp?
I think that would work well!
Janet says
This is such an incredible recipe! Thank you for sharing it and your love for your mother….My mother is still alive but doesn’t have a clue who I am….I have so many emotions about that, but I think Mom would love this salad….but I have to ask…what is Spike?? I live in the Southeast and am not sure what that is….but I am totally ready to work this up!! Thank you and God Bless you for sharing this!!
Oh, Janet. I’m so sorry. That is a whole different kind of grief that I can’t even imagine. Spike is a spice blend. If you can’t find it, try Old Bay!
Tina says
I just read your comment about your mom. My mom had Alzheimer’s and it’s a horrible disease. I lost her in November of 2017. Thankfully she kept her sense of humor through it all. I miss her dearly.
Lisa says
Can I use fresh crab meat?
I wouldn’t recommend it. It won’t hold up well in this recipe. I would substitute with shrimp instead.
Andrea says
How about lobster meat ? Would that work , I never heard or have seen spike living in New England , but old bay I have seen, looking forward to making this
I haven’t tried it with lobster meat, Andrea. If you do let me know how it goes!
Amy @Very Culinary says
I would eat this with reckless abandon. True story.
Melissa says
Lisa, this is a very sweet post. I had no idea about your Mom! I know she would be so proud of you right now. I’m so glad she got to stay long enough to be there for some of the most important moments of your life!
Oh, Melissa. Thank you so much for this sweet comment.
Dorothy @ Crazy for Crust says
I’m sending you love and hugs my friend!! xo
gail says
just checking–is the yogurt 1 1/2 cups?? thanks
Yes Gail! Sorry, off to fix that type-o! Thank you for checking it!
NANCY says
So how much yogurt do you use? I saw a post that asked about the 1 1/2 cups and you said you’d go back and change that. I’m sorry but I don’t see the change. Thank you! It looks absolutely delicious!
It’s 1 1/2 cups. The recipe has been updated since that original comment. I believe before that it had just said “1 1/2” without the “cups” because I’m a sleep deprived mom. ;)
Nancy says
Could you use sour cream in place of the yogurt?
Yes, I think that would work. If you try it let me know how it goes.
Monda says
Dear Lisa,
You are never ready for your mom to leave you. It hurts….bad! Mine has been gone for 14 years and I still find myself saying, “Oh! I’ve got to tell Mom! She is going to LOVE this!” The preciousness that they left in our lives can sometimes be the thing that gives us enough umph to make it through the day!
May I say bless your sweet heart!? What a wonderful mom and person she must have been to have raised such a sharing and precious daughter. I follow your blog and am constantly finding myself blessed with your goodness.
Prayers and God’s Peace are being sent your way!
Monda, thank you so much for this amazingly sweet message. I just got done answering a lot of comments, many of them full of complaints. And then I came across this. As a matter of fact, I’m going to stop working now, because this is the perfect note to end my day on. Thank you so much for your kindness.
Lani says
Going to make this for my Mum in memory of all the Mum’s present and past. x
Beth Ann says
Hello there! Really excited to try this recipe today! Can you tell me how many servings this recipe makes??
Thank you!
Hi Beth Ann, I have a feeling I’m too late in answering this, but for anyone else who wants to know, this would be a good side dish portion for about a dozen people.
Jackie says
Hi Lisa
Can this be made a day ahead?
I actually love it best when it’s made a day ahead!
Jackie says
Is there a substitute for Spike?
Another reader made it with Old Bay and really liked it, otherwise there are recipes for spike online.
Pam says
This was excellent, but I too used Old Bay as I could not find Spike in my area. Funny, it used to be so popular!
Glad you liked it Pam!
Josef keys says
I live in Ireland and have never heard of spike. Do you know what it’s called in Europe?
Josef.
Hi Josef! I don’t know if it is available in Europe, but you could try using Old Bay!