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Crab Meat Pasta Salad

Beth Kist from Chicago, Illinois shares this delightful seafood salad that’s ideal for a special luncheon. It’s crispy and crunchy with a surprising kick.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    2 servings


  • 1-1/2 cups uncooked medium pasta shells
  • 1/4 cup ranch salad dressing
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 medium carrot, shredded
  • 1/2 cup sliced water chestnuts, halved
  • 2 green onions, sliced
  • 2 lettuce leaves
  • 2 tablespoons grated Parmesan cheese


  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the salad dressing, lemon-pepper and cayenne. Stir in the crab, carrot, water chestnuts and onions.
  • Drain pasta and rinse in cold water. Gently stir into crab mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves; sprinkle with cheese.

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