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Crab Pasta Salad

Crab Pasta Salad

  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8-10 servings 1x
  • Category: Pasta
  • Method: Stove Top
  • Cuisine: American


This crab pasta salad is perfect to have on-hand for a quick weeknight dinner!


  • 16 oz pasta shells, cooked al dente per box instructions (regular or gluten-free)
  • 11.5 lbs crab meat*, sliced
  • 2 hard-boiled eggs, diced
  • 3 stalks celery, sliced
  • 3/4 cup green olive, sliced
  • 1 small yellow onion, diced
  • 1.5 cups mayo
  • 12 tablespoons yellow mustard
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt


  1. Cook pasta, al dente, according to box instructions. Drain in colander and rinse with cold water to stop cooking.  Place in large bowl.
  2. Add remaining ingredients into bowl and stir to fully combine.
  3. Taste and add any additional celery salt, pepper or paprika (or other seasonings) as desired.
  4. Store in an airtight container overnight and serve the next day cold.


  • Pasta: feel free to use other pasta shapes! This is just how we have always served it. Also, feel free to use gluten-free pasta too! I love this brand.
  • Crab: the easiest option for crab meat is simple imitation crab, but fresh crab meat works great too (and is gluten-free). Here is a great Baked Crab Legs recipe if you want to cook your own meat!
  • Serve next day if you can: it tastes good right away, but it tastes even better the next day! Feel free to add additional mayo if you want to increase creaminess!
  • Mayo: use whatever mayo you like best!  I love this homemade mayo!

Keywords: crab pasta salad