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Crab Macaroni Salad with Old Bay Seasoning

Crab Macaroni Salad with Old Bay Seasoning

Amanda McKillop
Inspired by Mid-Atlantic seaside picnics, this creamy Crab Macaroni Salad is perfumed with Old Bay and brightened by lemon. Tender elbow pasta, sweet lump crab, and crisp vegetables deliver a luxurious yet refreshing bite. It’s a make-ahead crowd-pleaser that chills beautifully for cookouts and casual lunches alike.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 502 kcal

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Rimmed sheet pan
  • Chef's Knife
  • Cutting board
  • Microplane zester
  • Citrus Juicer

Ingredients
 
 

  • 1 tbsp kosher salt for the pasta water
  • 12 oz elbow macaroni dry; about 3 cups
  • ½ cup frozen peas thawed slightly; blanch with pasta in last minute
  • ¾ cup mayonnaise full-fat for best texture
  • ¼ cup sour cream or plain Greek yogurt for a lighter touch
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice freshly squeezed, plus more to taste
  • 2 ½ tsp Old Bay seasoning plus extra for garnish
  • ½ tsp celery seed optional but classic deli flavor
  • ¼ tsp freshly ground black pepper plus more to taste
  • 1 tsp lemon zest finely grated on a microplane
  • 2 tbsp sweet pickle relish or finely chopped dill pickles, to taste
  • 1 cup celery finely diced (about 2 medium stalks)
  • ½ cup red bell pepper small dice
  • ¼ cup red onion finely minced; rinse briefly if sharp
  • 2 tbsp scallions thinly sliced, green parts only
  • 2 tbsp fresh dill finely chopped, plus extra for garnish if desired
  • 12 oz lump crab meat seafood-quality; picked over for shells; drain well
  • ½ tsp kosher salt to season dressing; adjust to taste
  • 1 tsp Old Bay seasoning for garnish at serving
  • 4 wedges lemon for serving

Instructions
 

  • Boil the Pasta: Bring a large pot of water to a rolling boil (about 4–6 quarts). Season with 1 tbsp kosher salt, then add the elbow macaroni. Cook, stirring occasionally, until just al dente, about 8 minutes. In the final 1 minute, add the peas to blanch.
  • Cool and Dry: Drain in a colander and rinse under cold running water until the pasta is cool to the touch, about 1–2 minutes. Shake off excess water, then spread the pasta and peas on a rimmed sheet pan to air-dry for 5 minutes so the dressing clings beautifully.
  • Whisk the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon, lemon juice, Old Bay, celery seed, black pepper, lemon zest, and sweet relish until smooth and emulsified, about 30 seconds. Season with 1/2 tsp kosher salt, adjusting to taste.
  • Combine and Fold: Add the cooled pasta and peas to the bowl along with celery, red bell pepper, red onion, scallions, and dill. Toss and fold with a rubber spatula until every curve of macaroni is coated and the vegetables are evenly dispersed, about 1–2 minutes.
  • Add the Crab: Gently fold in the lump crab meat just until distributed, taking care not to shred the large pieces, about 30–45 seconds. Taste and adjust with more lemon juice, Old Bay, or salt as needed.
  • Chill and Serve: Cover and refrigerate at 38–40°F / 3–4°C for at least 60 minutes to let the flavors marry. Before serving, give a gentle stir, dust with the reserved Old Bay, garnish with extra dill, and offer lemon wedges alongside.

Notes

Chef’s Tips: 

  • Season the water generously—this is your only chance to season the pasta itself; the salad will taste flat otherwise.
  • Rinsing and air-drying the pasta prevents a watery dressing and helps it cling for a glossy finish.
  • Use lump or jumbo lump crab for the best texture; if using canned, drain well and gently pick through for shells.
  • For a lighter dressing, swap half the mayonnaise with Greek yogurt and add an extra teaspoon of lemon juice.
  • Make-Ahead: Salad improves after a chill; stir and refresh with a squeeze of lemon and a teaspoon of mayo if it seems dry.
  • Substitutions: Imitation crab or chopped cooked shrimp works in a pinch; for gluten-free, use your favorite GF elbow pasta and cook just to al dente.
  • Storage: Keep refrigerated at 38–40°F / 3–4°C and enjoy within 2 days for peak flavor and seafood safety.

Nutrition

Calories: 502kcalCarbohydrates: 50gProtein: 20gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 41mgSodium: 2136mgPotassium: 391mgFiber: 4gSugar: 5gVitamin A: 997IUVitamin C: 26mgCalcium: 83mgIron: 2mg
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