If you’re looking for a fantastic salad to take to your next pitch-in, this crab pasta salad is it. I never before thought about combining them, but coleslaw and pasta really go together really well. You have the creaminess of the pasta contrasted by the crunch and bite of the slaw. Add in crab, and you have something fantastic. And of course, the Old Bay seasoning really kicks it up with a nice spicy flavor.
I was very pleasantly surprised with this crab pasta salad. I didn’t really expect the slaw to work so well in this dish. It really got me to thinking about adding slaw in with any cold pasta salad.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Crab Pasta Salad
- 3 cups medium pasta shells uncooked
- 1 pound coleslaw mix
- coleslaw dressing to taste. I used Marzetti coleslaw dressing. Or substitute 1 pound prepared coleslaw for the slaw mix and dressing.
- ½ cup mayonnaise
- 1 tablespoon sweet onion chopped
- 1 teaspoon dried dill
- Old Bay Seasoning to taste
- 2 cups crab meat chopped (imitation is ok)
- Bring a large pot of salted water to a boil and add the pasta. Cook per instructions and rinse and drain well.
- Meanwhile, mix the coleslaw mix and dressing (to taste). Add just enough dressing to get the cabbage wet.
- Add in the mayonnaise, onion, dill weed and Old Bay. Stir to combine.
- Add the pasta to the slaw and stir to coat.
- Gently stir in the crab.
- Refrigerate at least 1 hour before serving.
Nutritional values are approximate.