Seafood Pasta Salad is divine! I absolutely love it. It’s a bit of a splurge with the ingredients involved but can easily be made budget friendly too.
I will typically make this for gatherings or special occasions. Everyone loves it! If you love seafood that is and we sure do! Fresh and delicious.
Ingredients
- 1 lb Medium Shell Pasta, cooked
- 2 tbs Butter
- 1 c Diced Celery (about 3 stalks)
- 1 Onion, diced
- 12 oz Salad Shrimp (frozen cooked & peeled) ?
- 8 oz Lobster (frozen cooked & peeled)
- 8 oz Jumbo Lump Crab Meat
- 1 c Mayonnaise
- 2 tsp Lemon Juice
- 1 tsp Old Bay Seasoning
- 1/2 tsp Salt
- Cracked Black Pepper, to taste
- 1 tsp Dried Parsley Flakes
Seafood Salad Recipe with Crab Meat, Shrimp & Lobster
Cook pasta according to directions. My general rule of thumb when cooking pasta is about 16 cups of water with a generous pinch of kosher salt. Bring water to a boil and add pasta, cook for 10 minutes. Drain well.
While the pasta cooks…. add 2 tablespoons of butter to a large skillet. Heat over medium heat until butter is melted.
Creamy Seafood Pasta Salad
Add the celery and onions to the skillet, I used a Vidalia onion because they’re in season, and cook until translucent. This will take about 5 minutes.
Add the lobster, crab, and shrimp to the skillet and saute until heated through then remove skillet from heat and set aside.
Lump crab is sky high y’all. That’s why I said this is a bit of an indulgence to make. 8 ounces will run you around $15.00. I know, I know! Don’t tell on me y’all!! That’s why I only make this to serve to others, when you want to do it up a bit for guests. You can use lump or flake crab, which is considerably less expensive if you prefer. It’s typically 1/3 of the price of the jumbo lump crab meat. The lobster is typically just under $10.00 and so is the shrimp. You could just go with shrimp only if your heart desires. Just use double shrimp if going that route. You can find all of these items in the seafood section at your local grocery store.
Okay…back to this recipe…
In a large mixing bowl, add mayonnaise (I use Dukes) , lemon juice, Old Bay, salt, pepper, and parsley. Whisk to combine.
Add the sautéed seafood and veggies to the mixing bowl and give a stir to combine.
Finally, add the cooked pasta. Stir to mix it all together.
While this can be served warm, my preference is to chill it in the refrigerator for at least half an hour, then serve.
This dish is creamy, delicious and so fresh tasting with just the right amount of seasoning. Your family and guests will love it. Leftovers are great too!
Great Potluck Recipe
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Yield: 1 Pasta Salad Dish
Seafood Pasta Salad
Creamy seafood salad with lobster, crab and shrimp is the perfect dish for sharing at your next potluck gathering
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 1 lb Medium Shell Pasta, cooked
- 2 tbs Butter
- 1 c Diced Celery (about 3 stalks)
- 1 Onion, diced
- 12 oz Salad Shrimp (frozen cooked & peeled)
- 8 oz Lobster (frozen cooked & peeled)
- 8 oz Jumbo Lump Crab Meat
- 1 c Mayonnaise
- 2 tsp Lemon Juice
- 1 tsp Old Bay Seasoning
- 1/2 tsp Salt
- Cracked Black Pepper, to taste
- 1 tsp Dried Parsley Flakes
Instructions
- Cook pasta according to directions. My general rule of thumb when cooking pasta is about 16 cups of water with a generous pinch of kosher salt. Bring water to a boil and add pasta, cook for 10 minutes. Drain well.
- While the pasta cooks.... add 2 tablespoons of butter to a large skillet. Heat over medium heat until butter is melted.
- Add the celery and onions to the skillet, I used a Vidalia onion because they're in season, and cook until translucent. This will take about 5 minutes.
- Add the lobster, crab, and shrimp to the skillet and saute until heated through then remove skillet from heat and set aside.
- In a large mixing bowl, add mayonnaise (I use Dukes) , lemon juice, Old Bay, salt, pepper, and parsley. Whisk to combine.
- Add the sautéed seafood and veggies to the mixing bowl and give a stir to combine.
- Finally, add the cooked pasta. Stir to mix it all together.
- While this can be served warm, my preference is to chill it in the refrigerator for at least half an hour, then serve.
Nutrition Information:
Yield:
12Amount Per Serving: Calories: 306Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 89mgSodium: 582mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 15g
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Meet Julia
Author of Julia's Simply Southern
About Julia
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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Barbara Miller
Monday 18th of December 2023
I'm going to add this to my menu on Christmas Eve (The Feast of 7 fishes.) I have to use the fake shellfish (Cod) but it is still delicious. TY
Bobbi
Friday 5th of August 2022
Thanks for this recipe I’ve made it before and it was a huge hit. I was just wondering if this could be made ahead of time? Would I add something the day of to make it creamy?
Bobbi
Thursday 11th of August 2022
@Julia Jordan, Thank you so much!
Julia Jordan
Friday 5th of August 2022
Great question. You can hold back around 2 tablespoons of the dressing to freshen the salad up the next day if you like. Pasta does tend to absorb the dressing when made ahead and tossing with just a little bit of the dressing will freshen it right up. Enjoy! ~Julia
Susan the Farm Quilter
Sunday 17th of February 2019
This looks delicious!! Saved and shared on Facebook!! I'm popping over from Southern Plate.
Julia Jordan
Monday 18th of February 2019
Susan, Thanks for stopping by! I hope you get to try the seafood salad soon....it's especially great for sharing. Have a great week. ~Julia
Miz Helen
Tuesday 23rd of May 2017
Just pinned your awesome salad! Thanks so much for sharing your great post with us at Full Plate Thursday, I really appreciate you sharing with us!Come Back Soon!Miz Helen