Crab Pasta Salad Recipe

Here’s a delicious and easy Crab Pasta Salad recipe that’s perfect for summer picnics, potlucks, or a light lunch:

🦀 Crab Pasta Salad Recipe

📝 Ingredients:

• 8 oz elbow macaroni (or small shell pasta)

• 1 cup cooked imitation crab meat (or real crab meat), chopped

• 1/2 cup celery, finely diced

• 1/2 cup red bell pepper, diced

• 1/4 cup red onion, finely diced

• 1/2 cup frozen peas, thawed

• 2 hard-boiled eggs, chopped (optional)

• 2 tbsp fresh dill or parsley, chopped (optional garnish)

🥣 For the Dressing:

• 3/4 cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1 tsp sugar (optional, for a sweeter touch)

• Salt and pepper, to taste

👩‍🍳 Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water. Let cool completely.

2. Make the dressing:
   In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, sugar (if using), salt, and pepper.

3. Combine ingredients:
   In a large mixing bowl, add the cooked pasta, crab meat, celery, bell pepper, onion, peas, and eggs (if using).

4. Toss with dressing:
   Pour the dressing over the salad and gently toss to combine until evenly coated.

5. Chill:
   Cover and refrigerate for at least 1 hour before serving to let the flavors meld.

6. Serve:
   Garnish with fresh dill or parsley if desired. Serve cold.

🌟 Tips:

• Substitute Greek yogurt or sour cream for half the mayo for a tangier, lighter dressing.

• Add a dash of Old Bay seasoning for extra flavor.

• This salad keeps well in the fridge for 2–3 days.