Seafood Pasta Salad Recipe With Crabmeat And Shrimp: Briny Chill With Lemon Zest

This seafood pasta salad brings coastal flavors to your table with tender crabmeat and shrimp tossed in a bright, zesty dressing. The combination of briny seafood and fresh lemon creates a refreshing dish perfect for warm weather gatherings.

What sets this recipe apart is the balance of textures—al dente pasta, succulent seafood, and crisp vegetables. A light lemon-dill dressing enhances the natural sweetness of the crab and shrimp without overpowering their delicate flavors.

You’ll achieve restaurant-quality results with simple techniques and readily available ingredients. The salad keeps well in the fridge, making it ideal for meal prep or easy entertaining.

Serve chilled for a satisfying lunch or as a standout side dish at your next barbecue.

Ingredients for Seafood Pasta Salad Recipe with Crabmeat and Shrimp

Bright, briny, and packed with texture. Nothing complicated, just coastal flavors in every bite.

The seafood is the star here. Fresh lump crabmeat from the seafood counter is ideal (ask them to pick it for you), but pasteurized canned works in a pinch—just drain it well. For shrimp, wild-caught if you can swing it, but frozen thawed is totally fine. I grab mine from Whole Foods or the local fishmonger when they’ve got a good catch. Look for shrimp labeled 16-20 count—they hold up well in the salad.

No fresh dill? Dried dill at one-third the amount works, though the flavor’s not as bright. Short on crab? Shrimp alone still makes a great salad—just bump it up to 1.5 pounds. Mayonnaise haters can swap in Greek yogurt, but the texture won’t be as creamy. For a lighter touch, reduce the mayo by half and add a splash of white wine vinegar for tang. (I do this sometimes—no one complains.)

This tastes best after a few hours in the fridge—4-6 hours minimum, overnight is even better. Keeps 2-3 days covered in the fridge. Don’t freeze it though. The pasta goes mushy. Perfect for making ahead (that’s when I make mine).

Step-by-Step Instructions for Seafood Pasta Salad With Crabmeat And Shrimp

This method ensures every bite delivers briny sweetness with bright citrus notes.

Step 1: Cook and Cool the Pasta Shells

Bring a large pot of salted water to a rolling boil. Add the 12 oz Pasta Shells and cook according to package directions until al dente. Medium shells work best here—they trap the seafood and dressing beautifully.

Drain the pasta and immediately rinse under cold water to stop the cooking process. Spread the shells on a baking sheet in a single layer and let cool completely. This prevents them from absorbing too much dressing later and becoming mushy.

Step 2: Prep and Combine the Fresh Vegetables

Finely dice the 3 whole Celery Stalks, 1 whole Red Bell Pepper (seeds removed), and 0.5 whole Red Onion. For the onion, I soak the diced pieces in cold water for 5 minutes to mellow their sharpness, then drain well before adding.

In a large bowl, combine the diced vegetables with the 0.25 cup Fresh Dill (stems removed). The celery adds a satisfying crunch, while the bell pepper and onion provide sweetness and color contrast against the seafood.

Step 3: Mix the Creamy Dressing Base

In a separate bowl, whisk together the 0.75 cup Mayonnaise, 0.25 cup Sour Cream, 3 tbsp Lemon Juice, 1 tbsp Lemon Zest, 1 tbsp Dijon Mustard, 1 tsp Old Bay Seasoning, 1 tsp Salt, and 0.5 tsp Black Pepper. Use full-fat versions for the creamiest texture.

The lemon zest is key here—it adds a bright, aromatic punch that cuts through the richness of the mayo. Whisk until the mixture is completely smooth and the Old Bay is evenly distributed. Taste and adjust seasoning if needed, but remember the seafood will add its own saltiness.

Step 4: Gently Fold in Seafood and Pasta

Add the cooled pasta shells to the bowl with the diced vegetables. Pour the dressing over and fold everything together gently with a silicone spatula until evenly coated. Be careful not to break up the shells.

Now, fold in the 1 lb Cooked Shrimp and 8 oz Lump Crabmeat. I use pre-cooked, peeled, and deveined shrimp with tails off for convenience, and lump crabmeat that I’ve picked over for any shells. The seafood should stay in large, recognizable pieces—this is a salad where you want every bite to showcase the crab and shrimp.

Step 5: Chill and Garnish Before Serving

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. This chilling time is non-negotiable—it lets the pasta absorb the dressing and the seafood soak up all those bright, herby flavors.

Just before serving, garnish with the 0.25 cup Fresh Parsley. The parsley adds a pop of color and a fresh finish. Serve chilled in bowls or on a platter for a refreshing, no-cook meal that’s perfect for warm days.

Health Benefits of This seafood pasta salad recipe with crabmeat and shrimp

Lean Protein Boost

This dish delivers a protein powerhouse with 1 lb shrimp and 8 oz crabmeat providing about 50 grams of protein per serving. Seafood protein contains all essential amino acids, supporting muscle repair and immune function beautifully. 💪

Heart-Healthy Fats

The seafood brings omega-3 fatty acids—about 1.5 grams per serving—which support heart health and reduce inflammation. These beneficial fats help lower triglycerides while the salad’s vegetables add fiber for a balanced meal.

Vitamin-Rich Profile

You’ll get a significant dose of vitamin B12 from the crab and shrimp, essential for nerve function and energy metabolism. The red bell pepper adds vitamin C, boosting your immune system while the lemon provides additional vitamin C.

Low-Calorie Satisfaction

At approximately 400 calories per serving, this pasta salad offers satisfying portion sizes without excessive calories. The vegetables add volume and nutrients while keeping the dish light and refreshing.

Antioxidant Protection

The celery and bell pepper provide antioxidants like beta-carotene and vitamin E, protecting cells from damage. The fresh herbs contribute additional phytonutrients, making this salad as nutritious as it is delicious. ✨

Hydration Support

With cucumber-level water content in the vegetables and seafood, this dish helps maintain hydration. The lemon dressing adds electrolytes like potassium, which supports muscle function and fluid balance.

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