Begin by boiling a pot of salted water on high heat. Once it reaches a rolling boil, add the small shell pasta and cook according to package directions until al dente, which usually takes about 8-10 minutes. After cooking, drain the pasta and rinse it under cold water to stop further cooking.

In a large mixing bowl, combine the creamy mayonnaise, freshly squeezed lemon juice, garlic powder, Old Bay seasoning, and a pinch of salt and black pepper. Whisk the ingredients together until the dressing is smooth and well blended.

Add the fresh dill, chopped pickles, imitation crab meat, diced celery, red onion, green onions, and frozen peas to the bowl with the dressing. Gently stir until everything is well coated in the creamy dressing.

Carefully introduce the cooled pasta to the vegetable and dressing mixture. Using a spatula, gently fold the pasta into the salad, ensuring it’s evenly distributed without breaking the delicate shells.

Once everything is combined, cover the bowl with plastic wrap or a lid, and place it in the refrigerator. Allow the Crab Pasta Salad to chill for at least 1 hour.

Before serving, uncover the Crab Pasta Salad and give it a gentle stir. Add any additional fresh dill or green onions as a garnish. Serve the salad chilled.