Fun Food Fridays: Stuffed Crab Salad Shells

When I’m camping but planning on staying in camp, I like to pack a lunch that requires no cooking, is cool, and above all yummy! I first made this recipe last summer for the BS Club camping trip. The girls are heading out today but I can’t go. So I figure I should at least share a super yummy recipe from last year’s trip!



  • 1 box large pasta shells
  • Imitation crab meat
  • Black olives, chopped
  • Celery, chopped
  • White or yellow onions, chopped
  • Greek yogurt (plain, full fat)
  • Mayonnaise (full fat)
  • Salt & pepper

Cook the pasta shells according to package directions. Drain and let cool. Toss with vegetable or canola oil and store in large zip-top baggie. (It must be vegetable or canola oil; olive or coconut will solidify when chilled!)

Flake the crab meat into a large bowl. Add olives, celery and onion. To make the dressing, mix equal parts yogurt and mayonnaise. Toss gently. Season to taste with salt, pepper, and any other spices you like.

You’ll notice that there are no amounts listed on the salad itself. That’s because its one of those wonderful, easy recipes that you just make “to taste”.

Store salad in a lidded plastic container.

When ready to serve, fill a shell with crab salad. Serve with chips!

HINT: If you let the pasta shells warm up ever so slightly, they are easier to work with!

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