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Dilly Crab Salad

 Dilly Crab Salad
"This summery seafood salad is one of my husband's favorites," notes Christy Herbert of Muskegon, Michigan. "For a tasty variation, add peas, pimientos or green onions to the colorful mixture."
8-10 ServingsPrep/Total Time: 20 min.


  • 1 package (16 ounces) medium pasta shells
  • 2 packages (8 ounces each) imitation crabmeat, flaked
  • 1-1/2 cups (12 ounces) sour cream
  • 1-1/2 cups mayonnaise
  • 1 to 2 tablespoons dill weed


  • Cook pasta according to package directions; drain and rinse in cold
  • water. Transfer to a large bowl. Stir in crab. Combine the sour
  • cream, mayonnaise and dill; add to pasta mixture and stir to coat.
  • Chill until serving. Yield: 8-10 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 497 calories, 33 g fat (8 g saturated fat), 39 mg cholesterol, 326 mg sodium, 37 g carbohydrate, 2 g fiber, 9 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.