Ingredients:

  • 1 pound (454g) pasta (rotini, shells, or farfalle)
  • 1 pound (454g) cooked crabmeat, picked over for shells (fresh or pasteurized)
  • 1 cup (113g) celery, finely diced
  • ½ cup (57g) red onion, finely diced
  • 1 cup (113g) bell pepper (red, yellow, or orange), finely diced
  • ½ cup (57g) fresh parsley, chopped
  • ¼ cup (30g) fresh dill, chopped
  • 1 cup (240ml) mayonnaise (full-fat or light)
  • ¼ cup (60ml) sour cream or Greek yogurt
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Old Bay seasoning
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well and rinse under cold water to stop cooking.
  2. Dice celery, red onion, and bell pepper. Chop parsley and dill.
  3. In a small bowl, whisk together mayonnaise, sour cream (or yogurt), lemon juice, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Season with salt and pepper to taste.
  4. In a large bowl, combine cooked pasta, crabmeat, celery, red onion, bell pepper, parsley, and dill.
  5. Pour the dressing over the pasta mixture and gently toss to coat evenly.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld.
  7. Give it a gentle toss again before serving.