This post contains affiliate links
Chef Jody’s Crab Pasta Salad
On a cottage weekend a few years back Jody created this Crab Pasta Salad. At its core, it’s a cold pasta salad tossed with crab (often imitation, which we’ll get to in a second), fresh veggies, and a creamy or vinaigrette-style dressing.
But we’re not here for your average mayo-bomb. We’re elevating this picnic classic with Japanese flavors: togarashi, pickled ginger, lime, and a kiss of soy and sesame.
This isn’t your aunt’s macaroni salad. This is a chef-made Crab Pasta Salad that hits every note: salty, spicy, sweet, creamy, crunchy, and fresh. Let’s just say it stole the show!
- Prep Time: 15 mins
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 4–6 Servings 1x
Ingredients
- 1 tbsp sesame oil
- 2 tsp togarashi spice
- Juice and zest of 1 lime
- 1 tbsp soy sauce
- 1/2 tsp kosher salt
- 1/4 cup pickled ginger, finely chopped
- 2–3 green onions, finely chopped
- 1/2 cucumber, seeded and diced
- 1 rib celery, finely diced
- 400g imitation crab meat, torn into in large pieces
- 3 tbsp black sesame seeds
- 400g of Pasta of choice (short shape is ideal, such as this one)
Instructions
1. Cook the Pasta
Bring a large pot of water to a boil. Salt it generously, it should taste like the ocean. Add your pasta and boil until just under al dente. Drain and spread out on a baking sheet to cool (this stops the cooking and prevents sogginess).
Pro Tip: Don’t rinse the pasta. The slight starchiness helps the dressing cling better later.
2. Make the Dressing
In a bowl or jar, combine:
- ¾ cup mayonnaise
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 2 tsp togarashi spice
- Juice and zest of 1 lime
- 1 tbsp soy sauce
- ½ tsp kosher salt
- ¼ cup finely chopped pickled ginger
Whisk (or shake!) until smooth.
3. Assemble
In a large bowl, toss together:
- Cooled pasta
- Chopped green onions
- Diced cucumber
- Finely diced celery
- Crab meat (pull into nice chunks, don’t shred it)
Gently fold in the dressing until everything is coated and glorious. Sprinkle generously with black sesame seeds.
Chill before serving (obviously scooping a small bowl for tasting first…).
Notes
Key Tips to a Great Crab Pasta Salad:
Use Quality Imitation Crab (or Real, If You’re Fancy)
Imitation crab (aka surimi) is often dismissed, but here’s the truth: it works beautifully in cold salads. It’s affordable, consistent, and has a mild sweetness that pairs well with bold dressings. The texture is perfect too. Just make sure to get the chunk-style pieces, not the shredded stuff.
Want to splurge? Real lump crab meat is amazing here. Just be gentle when mixing so you don’t break it apart.
Don’t Overcook the pasta or Rinse the Pasta
Enough said!
Texture Is Key for Crab Pasta Salad
The combo of soft pasta, tender crab, crisp cucumber, and celery creates that bite-you-can’t-stop-eating situation. Don’t skip the crunch. The garnish of sesame seeds as some crunch dimensions too!
The Dressing Should Work With the Crab, Not Drown It
That’s why this one’s punchy but balanced—acid from lime, umami from soy, creaminess from mayo, spice from togarashi. You’ll want to bottle it.
Substitutions
Out of something? No problem.
-
No togarashi? Use a pinch of chili flakes and sesame seeds as a backup.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
No pickled ginger? Minced fresh ginger + a splash of rice vinegar.
-
Real crab? Go for it.
-
Gluten-free? Use GF pasta and tamari instead of soy sauce.
-
Vegan? Use a vegan mayo and swap crab for marinated hearts of palm or artichoke.
What to Know / Avoid in This Recipe
-
Don’t overcook your pasta. Mushy pasta ruins the salad.
-
Avoid shredding the crab too much as you want big, juicy pieces.
-
Let it chill: the flavors get better after 1–2 hours in the fridge.
-
Watch the salt—soy sauce + imitation crab can be salty. Taste before adding more.
FAQ for Crab Pasta Salad:
Can I make this Crab Pasta Salad ahead of time?
Yes! In fact, it’s better that way. Let it chill for at least an hour before serving. You can also make all of the elements (the dressing, the vegetables, the pasta) and bring together if travelling.
Is imitation crab real seafood?
Yes—it’s made from white fish (usually pollock) shaped and flavored to resemble crab. We get ours at T&J Seafoods.
Can I freeze Crab Pasta Salad?
Not recommended. The texture of mayo-based salads suffers after freezing.
Is it spicy?
Mildly so. Togarashi adds warmth, not fire. Want it spicier? Add a dab of sriracha or gochujang.
If you’re looking for more Summer Salad Inspiration go stress-free with our Summer Salads Cooking Class! Entertaining and educational, you’ll gain a lot of knowledge (and a lot of salad!) from just one class. Let’s Cook!
Get yourself a jar of Togarashi Spice!
We use it sprinkled on chicken before BBQ
Mixed with cucumbers, rice wine vinegar & a pinch of sugar
Really good on toasted maple pecans
Sauteed Garlic Shrimp
Anywhere you need a fragrant hit of spice!
