Pick over crab meat, removing any shell or cartilage.
Cook pasta according to package directions. Rinse immediately with cold water; drain. Place pasta in a large bowl; add peas and sweet red pepper.
In a small bowl, combine the first 5 marinade ingredients; gradually whisk in oil with a wire whisk. Pour over pasta and vegetables and mix well; marinate for 15 minutes.
Place celery flakes in a small bowl; cover with cold water. Allow to stand for 10 minutes; drain off water.
Add celery, shrimp, and crab meat, mayonnaise, and lemon pepper seasoning to pasta; mix well.
Cover and refrigerate until serving time. If desired, garnish with sliced green onions and surround each serving with cantaloupe and kiwi.
To cook shrimp, place 1 1/2 cups water, 1/4 cup vinegar, 1 tablespoon pickling spice and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Add raw shrimp; cover and simmer 3 to 5 minutes or until tender. Drain and cool. Do not overcook.
Eight ounces of sea legs or imitation crab may be used in place of the crab meat.