Salad: United States – Delaware (Mid-Atlantic United States) – Delaware Seafood Pasta Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 10 min

Ingredients

- 12 oz (340 g) small pasta shells or rotini
- 12 large shrimp, cooked, peeled, tails removed, chopped, approx. 8 oz (225 g) usable shrimp
- 8 oz (225 g) lump crab meat, picked over for shells
- 2 stalks (about 6 oz / 170 g) celery, thinly sliced
- 1/2 medium red bell pepper, small dice, about 3 oz (85 g)
- 1/4 cup (40 g) red onion, finely diced
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 3/4 cup (180 g) mayonnaise
- 1/4 cup (60 g) plain Greek yogurt or sour cream
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 ml) honey or sugar
- 1 tsp (2 g) Old Bay seasoning
- 1/2 tsp (2.5 g) celery seed (optional)
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (4 g) fresh dill, chopped (or 1 tsp dried dill)
- 1 tbsp (6 g) fresh chives, snipped
- Kosher salt and freshly ground black pepper, to taste
- Lemon wedges, for serving

Instructions

Short Description:
A chilled pasta salad showcasing Delaware's coastal bounty—tender pasta tossed with local seafood (shrimp and/or lump crab), crisp celery, and a bright, tangy mayonnaise-mustard dressing with Old Bay seasoning. It's a seaside picnic staple with refreshing herbs and lemon.

Regional Notes:
This Mid-Atlantic version emphasizes Delaware's seafood heritage by featuring blue-crab-style lump crab meat and Gulf/Atlantic shrimp and by seasoning with Old Bay, a regional spice blend. The use of crunchy celery and a tang-forward mayo-Dijon dressing reflects local deli and crab-salad traditions rather than creamier, heavy dressings from other regions.

1. Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente according to package directions (usually 9–11 minutes). Reserve 1/4 cup (60 ml) pasta cooking water, then drain and immediately rinse under cold water or plunge into an ice bath to cool and stop cooking; drain well.
2. If using raw shrimp, bring a small pot of salted water to a simmer and poach shrimp 2–3 minutes until opaque; cool in an ice bath, peel and chop. If using pre-cooked shrimp, chop to bite-size pieces. Pick over crab meat to remove any cartilage or shells.
3. In a large mixing bowl, whisk together lemon juice, mayonnaise, Greek yogurt (or sour cream), Dijon mustard, white wine vinegar, honey, Old Bay, celery seed (if using), and olive oil until smooth.
4. Add the cooled pasta to the dressing along with the sliced celery, red bell pepper, red onion, parsley, dill, and chives. Toss gently to coat; use reserved pasta water 1–2 tbsp (15–30 ml) if needed to loosen the dressing.
5. Fold in the chopped shrimp and lump crab meat carefully to keep crab lumps intact; season with kosher salt and freshly ground black pepper to taste. Adjust acidity with a little more lemon juice if desired.
6. Cover and chill the salad at least 1 hour (preferably 2–4 hours) to let flavors meld. Taste again before serving and adjust seasoning.
7. Serve cold, garnished with additional chopped herbs and lemon wedges. The salad can be served on a bed of crisp lettuce or alongside crusty bread. Refrigerate leftovers up to 2 days.