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seafood pasta salad in a bowl with a spoon on top of a serving board.
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5 from 1 vote

Seafood Pasta Salad

This creamy seafood pasta salad recipe is a quick and easy dish featuring shrimp and lump crab meat tossed in butter and mixed in with a deliciously creamy homemade dressing! It's the perfect side dish for summer BBQs, holidays, or served as a main course for dinner!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Servings: 10
Calories: 534kcal
Author: Britney

Equipment

  • Mixing Bowl
  • Pot
  • Skillet

Ingredients

  • 1 lb Raw Medium Shrimp
  • 1 lb Lump Crab Meat
  • 1 tsp Old Bay Seasoning
  • 1 tbsp Butter
  • 3 Celery Stalks (diced finely, about 1 cup when diced)
  • ½ Red Onion (diced, about 1 cup when diced)
  • 4 Hard-Boiled Eggs (roughly chopped)
  • 1 lb Shell Pasta

Dressing

  • 1 ½ cups Mayonnaise
  • ½ cup Relish
  • 2 tbsps Dijon Mustard
  • 1 tbsp Lemon Juice
  • 1 tbsp Vinegar
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Old Bay Seasoning
  • 2 tsp Hot Sauce
  • 1 tbsp Sugar
  • 2 tsp Black Pepper
  • Kosher Salt (to taste, if needed)

Instructions

  • If using frozen shrimp, add shrimp to a large mixing bowl with cold water to allow it to thaw for 15-30 minutes. Then drain the shrimp and season with 1 tsp of old bay. 
  • Boil the eggs for 12 minutes. Run the eggs until cold water or place in an ice bath and peel off the shells. Then roughly chop the eggs. Set aside.
  • In another large mixing bowl, mix together the ingredients for the dressing - mayo, relish, dijon mustard, lemon juice, vinegar, Worcestershire Sauce, 3 teaspoons of old bay, hot sauce, sugar, and black pepper. Taste for salt and adjust as needed.
  • Boil the pasta in until al dente (according to package instructions). Drain and rinse in cold water to stop the pasta from cooking (this prevents the pasta from becoming mushy). 
  • Add butter to a skillet over medium heat. Once melted and warm, add shrimp and cook until pink and no longer translucent (4-5 minutes). Then remove from the heat and add in crabmeat and toss to coat.
  • Add diced red onion and celery to the dressing, then add pasta and toss to coat, ensuring that all pasta is covered in dressing. Then fold shrimp, crab meat, and hard boiled eggs into the pasta mixture until seafood is evenly dispersed.
  • Chill in the refrigerator covered with plastic wrap or in an airtight container for at least 2 hours before serving. 

Notes

Tips for making Seafood Salad
Here are my quick foolproof tips on making the BEST seafood salad ever! 
1. Choose the right type of pasta: It's best to use short pasta shapes like medium shells, fusilli, penne, or farfalle for pasta salad, as they hold the dressing well and won't clump together.
2. Cook the pasta properly: Cook the pasta al dente (firm to the bite) and rinse it with cold water to stop the cooking process and prevent it from getting mushy.
3. Add plenty of vegetables: Vegetables add color, flavor, and nutrition to your pasta salad. Choose a mix of crunchy vegetables like bell peppers, cucumbers, and celery, and softer vegetables like cherry tomatoes and roasted red peppers.
4. Chill your pasta salad: Pasta salad tastes best when it's chilled, so be sure to let it sit in the refrigerator for at least an hour before serving.
5. Don't be afraid to experiment: Pasta salad is a versatile dish that can be customized to suit your tastes. Feel free to add your favorite ingredients like olives, cheese, nuts, or fresh herbs to make it your own.

Nutrition

Calories: 534kcal | Carbohydrates: 41g | Protein: 24g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 1097mg | Potassium: 330mg | Fiber: 2g | Sugar: 3g | Vitamin A: 307IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 2mg