Ingredients:

  • 12 oz Short Pasta (Rotini, Shells, or Elbow Macaroni)
  • 2 Tbsp Kosher Salt (for water)
  • 1 tsp Olive Oil
  • 1/2 cup Full-fat Mayonnaise
  • 1/2 cup Plain Greek Yogurt (2% or 5%)
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1/2 tsp Worcestershire Sauce
  • 1/2 tsp Granulated Sugar or Honey
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 tsp Kosher Salt (for dressing)
  • 1 lb Lump Crab Meat, drained and pressed dry
  • 1 cup Celery, finely diced
  • 1/4 cup Red Onion, finely diced
  • 1/4 cup Fresh Dill, chopped
  • 2 Tbsp Fresh Parsley, chopped
  • 1/2 cup Red Bell Pepper, finely diced (optional)

Instructions:

  1. Boil the Pasta: Bring heavily salted water to a rolling boil. Cook the short pasta according to package directions, aiming for a firm al dente—it will soften further as it chills.
  2. Rinse and Cool: Drain the pasta immediately in a colander. Rinse under very cold water for 1–2 minutes to halt the cooking process and remove excess starch. Toss the cold, drained pasta with 1 teaspoon of olive oil and set aside in your mixing bowl.
  3. Prepare Mix-Ins: Finely dice the celery, red onion (rinse briefly under cold water if too potent), and bell pepper (if using). Gently flake the lump crab meat, checking thoroughly for any remaining shell or cartilage.
  4. Whisk the Dressing: In a separate medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, sugar, salt, and pepper until completely smooth. Taste and adjust seasoning as necessary.
  5. Combine and Dress: Add the diced celery, onion, bell pepper, fresh dill, and parsley to the cold pasta. Pour about three-quarters (3/4) of the prepared dressing over the mixture and stir gently until the pasta is fully coated.
  6. Fold in Crab: Add the flaked crab meat. Gently fold it into the salad mixture using a rubber spatula. Avoid aggressive stirring to keep the crab pieces intact.
  7. Chill and Serve: Cover the bowl tightly and refrigerate for a minimum of 60 minutes (1 hour). Just before serving, taste the chilled salad and stir in the remaining dressing, plus an extra squeeze of fresh lemon juice or pinch of salt, if necessary, to ensure the flavor is vibrant.