Pasta Palooza

Dill-icious Crabmeat Pasta Salad

with shell pasta and dreamy, creamy dressing

SOUND BITE

This crabsolutely fabulous pasta salad is a simple yet scrumptious summer barbecue staple. Don’t be afraid to use imitation crabmeat, since the price of real crabmeat can be ridiculously expensive.

Real vs. Imitation Crabmeat

Crabmeat in pasta salad? Yes, please! 

But before you head to the seafood counter, let’s talk about your options: real vs. imitation crabmeat.

First, REAL crabmeat—specifically lump or claw meat: It’s delicate, slightly sweet and absolutely delicious. 

It’s also incredibly pricey, which is why a lot of people (myself included) don’t always buy it.

That’s where IMITATION crabmeat comes in. And no, it’s not some lab-grown, food-science experiment!

It’s actually made from white fish that’s finely ground, then seasoned and shaped to mimic the taste, texture and appearance of real crabmeat. 

It’s mild, a bit sweet and friendly on the wallet, making it a good option for this salad.

And here’s an idea: Why choose just one? Using a mix of both REAL and IMITATION crabmeat gives you the best of both worlds—the rich, delicate flavor of real crab with the affordability and convenience of imitation.

If you look closely at the food photo, you’ll notice I used both types in my salad.

When you mix crabmeat with fresh dill, crunchy veggies and a crazy-good creamy dressing, you’re in for one shell of a good pasta salad.