Cook the elbow macaroni in boiling salted water for 8-10 minutes until al dente. Drain and rinse with cold water.

In a large mixing bowl, combine chopped shrimp and crab meat. Add diced celery and red onion and mix gently.

In a separate bowl, whisk mayonnaise, sour cream, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper until smooth.

Fold the cooled pasta into the seafood mixture, then pour the dressing over and gently toss to combine.

Fold in freshly chopped dill or parsley for added freshness.

Cover and chill the salad in the refrigerator for at least 1 hour before serving.

Serve chilled, garnished with lemon wedges and fresh herbs.