Ingredients:

  • 1 pound (450 g) Rotini, medium shells, or elbow macaroni
  • 2 tablespoons (30 ml) Coarse salt (for boiling water)
  • 12 ounces (340 g) Cooked, peeled, and deveined shrimp (small or medium size), chopped into bite-sized pieces
  • 8 ounces (225 g) Flaked crab meat (high-quality imitation or real lump crab meat)
  • 1 cup (150 g) Celery, finely diced
  • 1/2 cup (75 g) Red onion, finely minced
  • 1/2 cup (75 g) Red bell pepper, finely diced
  • 1/2 cup (75 g) Sweet pickled relish (drained well)
  • 1 1/4 cups (300 ml) Good quality mayonnaise (full fat recommended)
  • 1/4 cup (60 ml) Greek yogurt or sour cream
  • 2 tablespoons (30 ml) Fresh lemon juice
  • 1 tablespoon (15 ml) White wine vinegar
  • 1 teaspoon (5 ml) Dijon mustard
  • 1 teaspoon (5 g) Old Bay seasoning (or similar seafood spice blend)
  • 1/2 teaspoon (3 g) Granulated sugar
  • 1/2 teaspoon (3 g) Black pepper
  • 1/4 teaspoon (1 g) Smoked paprika (optional, for colour)
  • 1/4 cup Fresh dill, finely chopped
  • 1/4 cup Fresh flat-leaf parsley, finely chopped

Instructions:

  1. Cook and Cool the Pasta: Bring a large stockpot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente. Drain the pasta immediately and rinse thoroughly under very cold water. This stops the cooking process and prevents the salad from becoming gummy. Set aside to drain completely.
  2. Prep the Seafood and Vegetables: Chop the shrimp into roughly 1/2 inch segments. Flake the crab meat and ensure it is dry. Finely dice the celery, red onion, and red bell pepper. In a small bowl, combine the shrimp, crab, and diced vegetables.
  3. Whisk the Dressing: In the large mixing bowl, whisk together the mayonnaise, Greek yogurt/sour cream, lemon juice, white wine vinegar, Dijon mustard, sugar, Old Bay seasoning, black pepper, and smoked paprika until completely smooth. Taste the dressing and adjust the seasoning—it should be slightly aggressive at this stage.
  4. Combine and Toss: Add the cooled, drained pasta, the prepped seafood, and the vegetables to the bowl with the dressing. Fold in the fresh dill and parsley. Gently fold all ingredients together until everything is evenly coated in the creamy dressing. Do not overmix.
  5. Chill (The Mandatory Rest): Cover the bowl tightly and refrigerate for a minimum of 1 hour, or ideally 2 to 4 hours. This chill time allows the pasta to absorb the flavor. Before serving, give the salad a final, gentle stir. Serve chilled.