This crab pasta salad, chock-full of crunchy bites and fresh crab and smothered in a tangy sauce, is perfect for a summer potluck or picnic. It's worth seeking out good-quality crabmeat from the fish counter for this recipe to really let the flavor shine. Source:, February 2020

Sarah Epperson


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions. Rinse with cold water; transfer to a large bowl. Stir in crabmeat, celery, scallions and bell pepper.

  • Combine mayonnaise, lemon juice, mustard, Worcestershire, Old Bay and pepper in a small bowl; add to the pasta mixture and toss to coat. Refrigerate, covered, for at least 30 minutes or up to 3 days.


To make ahead: Cover and refrigerate for up to 3 days.

Nutrition Facts

330 calories; 12.9 g total fat; 2 g saturated fat; 61 mg cholesterol; 541 mg sodium. 403 mg potassium; 38.4 g carbohydrates; 5.7 g fiber; 3 g sugar; 17.9 g protein; 812 IU vitamin a iu; 31 mg vitamin c; 79 mcg folate; 89 mg calcium; 3 mg iron; 92 mg magnesium;