Something different that's great for picnics. My family begs for it all year!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.

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  • While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.

  • In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

Nutrition Facts

436.3 calories; protein 11.3g 23% DV; carbohydrates 46.4g 15% DV; fat 22.9g 35% DV; cholesterol 22.3mg 7% DV; sodium 962.2mg 39% DV. Full Nutrition

Reviews (199)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/17/2005
Just like seafood salad should taste. I used Medium seashell pasta. Definitely double dressing and add 2nd half just before serving for a creamy salad. (remember don't over cook pasta as it will absorb even more of dressing and make salad dry). Read More
(153)

Most helpful critical review

Rating: 3 stars
07/19/2011
This was very dry with little flavor.:( Read More
(6)
253 Ratings
  • 5 star values: 152
  • 4 star values: 77
  • 3 star values: 18
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
08/17/2005
Just like seafood salad should taste. I used Medium seashell pasta. Definitely double dressing and add 2nd half just before serving for a creamy salad. (remember don't over cook pasta as it will absorb even more of dressing and make salad dry). Read More
(153)
Rating: 5 stars
05/26/2008
Great salad with or without crab meat. Used mediuam shells, added more celery, 1/2 red and green bell pepper and sliced olives. Used cider vinegar instead of the white and no milk at all with regular lite mayo. Decided with that much pasta would need more dressing, so added a cup of lite miracle whip. I like alot of spices, so added garlic powder, onion powder, a pinch of cumin, lots of paprika and pepper. Make sure the dressing is to your liking before adding to the pasta and vegs. Keeps well in the frig for a few days and just keeps getting better and better! Delicious! Read More
(100)
Rating: 5 stars
09/09/2003
A good recipe overall. I found it to be a bit on the dry side so I adjusted the dressing to suit my taste. It is definately a keeper. I think this salad would also be great with shrimp and maybe some sliced black olives and a bit of green onion.I will play with it. Read More
(72)
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Rating: 4 stars
05/03/2005
The base was tasty. It needed a bit more spice for us. I added Old Bay garlic & red onions with a bit of non fat sour cream to the mayo. Read More
(39)
Rating: 5 stars
02/10/2011
Made this the night before for lunch and it was very easy tasty and quick! I omitted the celery because I didn't have any and I added a little more salt and pepper but other than that kept everything the same! Read More
(35)
Rating: 4 stars
09/13/2004
This was very tasty. I would double the dressing portion and wait until it has chilled for a while to see if more is needed. I threw mine out too soon and wished I hadn't. (The pasta absorbs alot of the moisture). Will make again!! Read More
(23)
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Rating: 4 stars
07/14/2003
This is a very good pasta salad. I particularly liked the dressing. I made it exactly as directed and dont think I would change a thing. Read More
(21)
Rating: 5 stars
09/24/2003
Excellent salad! I used fat free mayo and skim milk and it didn't effect the flavor at all. I will make this again. Read More
(21)
Rating: 5 stars
11/05/2003
This is a great recipe. I added some steamed shrimp and fresh mozzarella cubes to it and it was awesome. Read More
(19)
Rating: 3 stars
07/19/2011
This was very dry with little flavor.:( Read More
(6)