Creamy Crab and Pasta Salad Recipe -
Creamy Crab and Pasta Salad Recipe
  • READY IN 27 mins

Creamy Crab and Pasta Salad

Recipe by  

"Crabmeat and pasta are tossed with a creamy seasoned sauce in this great chilled salad."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    27 mins


  1. Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain.
  2. In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
  3. In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2003

This was really good. I don't like peppers so I ommited them. I added hard boiled eggs, can't have a pasta salad without eggs. I did'nt have honey mustard so I added 1T honey and 1 T yellow mustard. The crab went really well with the dressing mixture. I will make this one again. Thanks for sharing with us.

Most Helpful Critical Review
Mar 26, 2005

Salad was dry, but had good taste. It needed more spices or something to perk up the taste. I used imitation crab meat and works fine. I'd double the sauce next time and prob add celery to it.

Jun 27, 2005

I read some of the previous reviews, so I doubled the sauce, added garlic, celery & hard boilded eggs. It was great!

Jul 31, 2003

Excellent recipe. I used "Lemon-Dilly" seasonings in place of the fresh dill and it turned out great. I also added some cucumber to the mix. Next time I would reduce the amount of noodles used to make it creamier. After sitting overnight, the noodles were a bit dry. Rave reviews from friends. Definitely a keeper!

Mar 16, 2004

Pretty good! I left out the bell peppers and the dill and it was yummy. I doubled the sauce and it was still dryer than I would have preferred but I don't think it detracted from the end result really.

Jul 13, 2006

I couldn't get enough of this, neither could the group I was feeding.

Apr 30, 2011

This was definitely better the next day. The day I made it I did not care for it. There was too much lemon flavor. But not to be wasteful I saved it and the next day it was wonderful. I did add some fresh snap peas to it for more crunch. I could not use the peppers due to allergies. I would make again but only if it has a day to sit. I also added some celery because I did not use the peppers. This has now become one of our favorite pasta salads using the changes I named.

Jun 03, 2011

Love this recipe! I made some changes to it. I used red onion instead of green and left out the red pepper. I also added eggs and celery. It was awesome!!


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 35.6 g
  • 11%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 504 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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