Ingredients

• 8 oz (225 g) elbow macaroni or shell pasta
• 8 oz (225 g) imitation crab meat (or real crab, flaked)
• 2 celery stalks, chopped
• 3 hard-boiled eggs, chopped
• 1/2 cup diced bell pepper (optional)
• 3/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp chopped parsley or green onion (for garnish)

Directions

1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water, then let cool.
2. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
3. Add the cooled pasta, crab meat, celery, bell pepper, and eggs. Mix gently until evenly coated.
4. Taste and adjust salt and pepper as needed.
5. Refrigerate for at least 1 hour before serving to let the flavors meld together.
6. Garnish with fresh parsley or green onions before serving.