Seafood Pasta Salad

Ingredients

• 16 ounces medium shell pasta (or other short pasta)
• 1 1/2 lemons (divided)
• 1 pound medium shrimp (peeled and deveined)
• 1 tablespoon kosher salt
• 2/3 cup mayonnaise (or 1/3 cup mayonnaise and 1/3 cup plain yogurt or sour cream)
• 1 tablespoon Dijon mustard
• 1 tablespoon capers (coarsely chopped)
• 1/4 cup finely chopped fresh dill (plus more for garnish, optional)
• 1 medium shallot (minced)
• freshly ground black pepper (to taste)
• 8 ounces lump crab meat ((recipe note #2))
• 3 ribs celery (diced small)

Instructions

1. 1

   Cook pasta according to package directions. Drain; rinse with cold water and drain, shaking to remove as much water as possible. Set aside.

2. 2

   Meanwhile, cut one lemon into wedges. (Reserve remaining half lemon for dressing.)

3. 3

   Prepare ice bath for shrimp.

4. 4

   Bring 2 quarts water, lemon wedges and kosher salt to boil in a large pot over medium-high heat. Add shrimp and cover; remove from heat and let stand 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath.

5. 5

   When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and add to large bowl.

6. 6

   To a separate bowl add mayonnaise, Dijon mustard, capers, dill, and shallot. Squeeze remaining lemon half over (about 1 tablespoon of fresh juice). Whisk until well combined. Season to taste with pepper.

7. 7

   Add pasta, lump crab, and celery to shrimp in salad bowl. Spoon mayonnaise mixture over and gently toss to coat evenly. Cover and refrigerate until ready to serve. Garnish with fresh dill if desired before serving.