Cook Pasta: Begin by cooking 2 cups of pasta shells according to the package directions. Aim for al dente, as overcooked pasta can become mushy in the salad. Once cooked, drain the pasta and set it aside to cool.
Prepare Ingredients: While the pasta is cooking, prepare the other ingredients. Finely chop 1/3 cup of celery, 1 tablespoon dill, and 1/4 cup of red onion. Drain the crab meat if necessary and set it aside.
Make Dressing: In a small bowl, combine 1 cup of mayonnaise, 1 teaspoon of Old Bay or Creole seasoning, 1/4 teaspoon of salt, a pinch of black pepper, the juice of half a lemon, and 2 tablespoons of pickle juice. Whisk the ingredients together until smooth and well combined. Adjust seasoning to taste.
Combine Ingredients: In a large mixing bowl, add the cooked and cooled pasta shells, chopped celery, dill, purple onion, and crab meat.
Add Dressing: Pour the prepared dressing over the pasta and crab mixture. Using a spatula or large spoon, gently toss everything together until the ingredients are evenly coated with the dressing. Be careful not to break up the crab meat too much.
Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the crab pasta salad for at least 1 hour to allow the flavors to meld together and the salad to chill. This also helps the pasta to absorb some of the dressing for maximum flavor.
Serve: Once chilled, give the salad a final toss to redistribute the dressing. Taste and adjust seasoning if needed. Garnish with additional dill or a slice of lemon if desired. Serve chilled and enjoy your delicious crab pasta salad!
