Easy 1970s Crab and Pasta Salad

I remember eating this as a kid in the 70s. It was delicious!

Prep Time:
10 mins
Additional Time:
8 hrs
Total Time:
8 hrs 10 mins
8 servings


  • 3 cups seashell pasta

  • 3 (6 ounce) cans crabmeat, drained

  • 1 tablespoon lemon juice

  • 1 (8 ounce) can sliced water chestnuts, drained

  • 1 ½ cups mayonnaise

  • ½ cup chopped onion

  • salt and ground black pepper to taste


  1. Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and transfer to a mixing bowl.

  2. Mix crab and lemon juice into the pasta, followed by water chestnuts, mayonnaise, onion, salt, and pepper.

  3. Cover and refrigerate, 8 hours, or overnight.

Cook's Note:

Add other types of seafood or peas, celery, etc. as desired. You can play with this recipe.

Nutrition Facts (per serving)

511 Calories
34g Fat
36g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 511
% Daily Value *
Total Fat 34g 44%
Saturated Fat 5g 26%
Cholesterol 50mg 17%
Sodium 418mg 18%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 17g
Vitamin C 2mg 10%
Calcium 50mg 4%
Iron 2mg 10%
Potassium 134mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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