Ingredients:

  • 1 pound (450g) short pasta (e.g., rotini, penne, farfalle)
  • 8 ounces (225g) cooked crab meat, lump or claw meat, picked over for shells (fresh or pasteurized)
  • 1 cup (115g) celery, finely diced
  • ½ cup (60g) red onion, finely diced
  • ½ cup (75g) bell pepper (red or yellow), finely diced
  • ¼ cup (15g) fresh parsley, chopped
  • 2 tablespoons (30ml) fresh dill, chopped (or 1 tablespoon dried)
  • ½ cup (120ml) mayonnaise (full-fat or light)
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) olive oil, extra virgin
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Drain again thoroughly.
  2. In a small bowl, whisk together mayonnaise, lemon juice, olive oil, Dijon mustard, salt, pepper, and cayenne pepper (if using).
  3. In a large mixing bowl, combine cooked pasta, crab meat, celery, red onion, bell pepper, parsley, and dill.
  4. Pour the dressing over the Crab Pasta Salad and gently toss to combine. Be careful not to overmix and break up the crab meat.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve cold and enjoy!