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Herbed Crabmeat Pasta



  • 2 tablespoons minced dill
  • 2 tablespoons minced parsley
  • 2 tablespoons minced chives
  • 1 1/2 teaspoons dry mustard
  • 1/4 cup extra-virgin olive oil


  • 1/2 pound tricolor rotini or spiral pasta
  • 1 head fennel, sliced into thin strips
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 1 pound crabmeat, cut into small chunks
  • 2 cups shredded Jarlsberg cheese

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  1. Dressing: In a large bowl, mix dill, parsley, chives, mustard and oil.
  2. Pasta: Cook pasta in boiling water according to package instructions; 3 minutes before cooked to al dente stage, add fennel, celery and carrots.
  3. Drain; transfer pasta mixture to the bowl with the dressing; add crabmeat and toss.
  4. Add shredded cheese and toss again.
  5. Serve immediately or re-warm in microwave, loosely covered.

Makes 6 to 8 servings; serves 6 generously.