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Chef Jody’s Crab Pasta Salad

Jody's Best Crab Pasta Salad; bowl of crab pasta salad
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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!

Ingredients

Units Scale
  • 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:

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.

  • 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!

Bottle of togarashi spice

https://amzn.to/3SDyGsc

 

Find it online: https://blog.theculinarystudio.ca/recipes/crab-pasta-salad/