¼cupfinely chopped fresh dillplus more for garnish, optional
freshly ground black pepperto taste
8ounceslump crab meat(recipe note #2)
Cook pasta according to package directions. Drain; rinse with cold water and drain, shaking to remove as much water as possible. Set aside.
Meanwhile, cut one lemon into wedges. (Reserve remaining half lemon for dressing.)
Prepare ice bath for shrimp.
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.
When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and add to large bowl.
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.
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.
Note that you'll need 1 ½ lemons for this recipe - one for the shrimp boiling water and another ½ for the dressing.
If you want to skip the crab, add an additional ½ pound of shrimp to the salad.
You can make and refrigerate this salad several hours ahead of serving.