Copycat-style recipe inspired by your photo
The dish in your picture looks like a creamy seafood pasta salad made with shrimp, imitation crab/surimi, short pasta, cucumber, celery/onion, a mayonnaise-based dill dressing, and fresh herbs. Similar seafood salads commonly combine shrimp and imitation crab with creamy lemon-dill dressing.
K
Kitchn
+1
Yield
6–8 servings
Prep: 20 minutes
Cooking: 10–15 minutes
Chilling: 1–2 hours
Total: about 1½–2½ hours
Ingredients
For the seafood & pasta
250 g / 8–9 oz short pasta — shells, rotini, macaroni, or bow-tie
250 g / 8–9 oz cooked shrimp, peeled and deveined
250–300 g / 9–10½ oz imitation crab meat/surimi, cut into chunks
1 medium cucumber, diced
2 celery stalks, finely diced
½ small red onion, finely diced
½ cup sweet corn, optional
2–3 tbsp fresh dill, chopped
1–2 tbsp fresh parsley, chopped Creamy dill dressing
¾ cup mayonnaise
½ cup sour cream or plain Greek yogurt
2 tbsp fresh lemon juice
1 tbsp pickle juice optional but excellent
1 tsp Dijon mustard
1 tsp Old Bay/seafood seasoning
½ tsp garlic powder
½ tsp onion powder
½ tsp dried dill
¼ tsp black pepper
Salt, to taste
1–2 tbsp cold water or milk, only if the dressing is too thick
The combination of mayonnaise, dill, lemon and seafood seasoning is commonly used in creamy shrimp/crab salads.
K
Kitchn
+1
Step-by-Step Method
1. Cook the pasta
Bring a large pot of generously salted water to a boil.
Add the pasta and cook according to the package directions until al dente.
Don’t overcook it—the pasta will soften slightly more while it sits in the dressing.
Drain and immediately rinse with cold water.
Drain very well.
Important: Excess water on the pasta will make your creamy dressing watery.
2. Prepare the shrimp
If using raw shrimp:
Peel and devein.
Bring water to a gentle boil.
Add shrimp.
Cook until pink and just cooked through.
Cool immediately in ice-cold water.
Drain and pat dry.
Cut larger shrimp into bite-size pieces.
For food safety, USDA lists 145°F / 62.8°C as the minimum internal temperature for fish and shellfish.
F
Food Safety and Inspection Service
If you’re using already-cooked shrimp, simply thaw/chill, pat dry and chop.
3. Prepare the crab
For imitation crab:
Cut into bite-size pieces, or
Pull it apart into chunky flakes.
For the appearance in your photo, I recommend larger irregular pieces rather than finely shredded crab.
If using real cooked crab, check carefully for shell fragments.
4. Prepare the vegetables
Dice:
Cucumber
Celery
Red onion
Keep the cucumber pieces relatively chunky.
If your cucumber is particularly watery, remove the seeds before dicing.
5. Make the creamy dressing
In a bowl combine:
¾ cup mayonnaise + ½ cup sour cream/Greek yogurt + 2 tbsp lemon juice + 1 tbsp pickle juice + 1 tsp Dijon + 1 tsp seafood seasoning + garlic powder + onion powder + dill + black pepper.
Whisk until completely smooth.
Taste.
Adjust it:
Too thick?
Add 1 tbsp cold water at a time.
Too rich?
Add another teaspoon or two of lemon juice.
Not flavorful enough?
Add a little seafood seasoning, dill or black pepper.
Too salty?
Add more sour cream/yogurt and a little lemon juice.
6. Assemble the salad
Place the cooled pasta in a large bowl.
Add:
Shrimp
Crab
Cucumber
Celery
Onion
Corn, if using
Fresh dill
Parsley
Pour over approximately ¾ of the dressing.
Fold gently.
Don’t aggressively stir—the crab can break apart and the cucumber can release water.
7. Chill
Cover and refrigerate for at least 1 hour.
2–4 hours is even better for flavor.
After chilling, stir the salad.
If it has become a little dry, add the remaining dressing.
This is normal because pasta absorbs some of the dressing while refrigerated. Make-ahead seafood pasta salads are commonly chilled before serving, with some recipes recommending reserving dressing to refresh the salad later.
K
Kitchn
+1
8. Garnish like the photograph
For a presentation similar to your picture:
Put the salad into a white serving bowl.
Add a few pieces of shrimp/crab on top.
Sprinkle with fresh dill.
Add freshly cracked black pepper.
Place a small fresh dill sprig in the center.
Add a few thin cucumber slices around the top.
My recommended version for the photo
If you want it very close to the appearance and flavor shown, use:
Ingredient Amount
Small shells/rotini 250 g
Cooked shrimp 250 g
Imitation crab 300 g
Cucumber 1
Celery 2 stalks
Red onion ½
Mayonnaise ¾ cup
Sour cream ½ cup
Lemon juice 2 tbsp
Dill 3 tbsp
Seafood seasoning 1 tsp
Dijon 1 tsp
Garlic powder ½ tsp
Black pepper ¼ tsp
Pickle juice 1 tbsp
I would leave the corn out if your goal is to reproduce the pictured salad rather than make a sweeter version.
Nutrition Information
Approximate nutrition will vary substantially depending on the mayonnaise, pasta, imitation crab and shrimp brands.
For 8 servings, using the quantities above, a reasonable estimate is approximately:
Calories: 400–450 kcal
Protein: 18–22 g
Carbohydrates: 35–40 g
Fat: 22–27 g
Saturated fat: 4–6 g
Fiber: 2–3 g
Sugar: 3–5 g
Sodium: ~700–1,000 mg
These are estimates, not laboratory-tested nutrition facts. Comparable seafood pasta salads show significant variation depending on the seafood, dressing and brands used.
T
The Salty Pot
+1
Want it lighter?
Use:
½ cup mayonnaise
¾ cup Greek yogurt
More cucumber/celery
Less pasta
Want it richer?
Use:
1 cup mayonnaise
¼ cup sour cream
Extra crab
Extra shrimp
Allergy / Allergen Information
This recipe can contain several major allergens.
Shellfish
Shrimp and real crab are crustacean shellfish allergens.
Imitation crab is usually made from surimi/fish, not actual crab, but formulations vary. Some products can also contain shellfish or have cross-contact warnings.
Always read the package label.
🥚 Egg
Regular mayonnaise commonly contains egg.
For an egg-free version, use an egg-free mayonnaise.
Wheat/gluten
Pasta normally contains wheat.
Use certified gluten-free pasta if necessary.
Imitation crab can also contain wheat or other gluten-containing ingredients depending on the brand.
Milk
Mayonnaise itself doesn’t necessarily contain milk, but this recipe uses sour cream/Greek yogurt.
For dairy-free salad, replace it with additional mayonnaise or a suitable dairy-free yogurt.
Mustard
Dijon mustard contains mustard, so omit it if necessary.
Nuts
There are no nuts required in this recipe.
However, check packaged ingredients for allergy statements and cross-contact warnings if you’re preparing this for someone with a severe nut allergy.
Frequently Asked Questions
Can I use real crab instead of imitation crab?
Absolutely. Lump crab gives the salad a more delicate seafood flavor. Imitation crab is less expensive and has a slightly sweeter flavor.
A combination of shrimp + imitation crab is particularly suitable for this style of salad.
K
Kitchn
+1
Can I make it without pasta?
Yes. Simply increase the shrimp/crab and vegetables. You’ll essentially have a creamy seafood salad.
Can I use only shrimp?
Yes. Use about 500 g cooked shrimp and keep the rest of the recipe the same.
Can I use only imitation crab?
Yes. Use about 450–500 g imitation crab.
What pasta works best?
My choices:
Small shells
Rotini
Elbow macaroni
Farfalle
Ditalini
Shells are especially good because the dressing gets caught inside them.
Why is my salad watery?
Usually one of three things:
The pasta wasn’t drained well.
The cucumber released water.
Too much dressing was added before chilling.
Drain the pasta extremely well and, if necessary, lightly salt the chopped cucumber, let it sit for 10 minutes, then pat it dry.
Why does it taste bland after refrigeration?
Cold foods often taste less intensely seasoned.
After chilling, taste it again and adjust with:
Lemon juice
Dill
Black pepper
Seafood seasoning
A small amount of salt
Can I make it the night before?
Yes. In fact, it benefits from chilling.
For the best texture, reserve some dressing and stir it in shortly before serving. Comparable recipes recommend making seafood pasta salad ahead and refrigerating it.
K
Kitchn
+1
How long does it keep?
For best quality, I recommend eating it within 2–3 days, refrigerated in a covered container. Some comparable recipes recommend a shorter two-day window for seafood salads.
K
Kitchn
+1
Can I freeze it?
No, I don’t recommend freezing it.
Mayonnaise/sour-cream dressing can separate, while cucumber becomes watery and the seafood/pasta texture deteriorates.
Can I use frozen shrimp?
Yes. Cook it thoroughly, cool it completely and pat it dry before adding it.
Can I use Greek yogurt instead of sour cream?
Yes. Plain full-fat or 2% Greek yogurt works very well.
Can I make it without mayonnaise?
Yes. Try:
1 cup Greek yogurt + 2 tbsp olive oil + lemon juice + seasonings.
The result will be tangier and lighter.
How do I make it spicy?
Add one of these:
½ tsp cayenne
1–2 tsp hot sauce
Chopped jalapeño
½ tsp crushed red pepper
What can I serve with it?
It’s excellent with:
Grilled chicken
Burgers
Sandwiches
Garlic bread
Grilled vegetables
Green salad
Cucumber/tomato salad
It can also be served on lettuce leaves or in a sandwich.
Chef’s Tips for the Best Result
1. Don’t drown it in dressing initially.
Start with about ¾ of the dressing and add more after chilling.
2. Dry everything well.
Wet pasta + wet cucumber = watery salad.
3. Don’t overcook the shrimp.
Shrimp should be tender, not rubbery.
4. Use plenty of fresh dill.
Dill is one of the flavors that makes this taste like a classic seafood salad.
5. Chill before judging the seasoning.
Give it at least an hour, then taste and adjust.
6. Keep some seafood for the top.
A few visible shrimp and crab pieces make the finished bowl look much more like the photograph.
Final flavor profile
Creamy + tangy + slightly sweet + herby + mildly savory seafood flavor, with tender pasta, juicy shrimp, sweet crab, crunchy cucumber/celery and fresh dill.
For the closest result to your photo, I’d use shell pasta + imitation crab + small shrimp + cucumber + celery + mayonnaise/sour cream + lemon + dill, with the crab left in chunky pieces rather than shredded.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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