Spicy Crab Pasta Salad
|Categories:||Other Main Dishes, Pasta Sides, Other Side Dishes, Tuna Salads, Pasta Salads, Other Salads, Other Snacks, Quick & Easy, Healthy|
|Keywords:||Garlic, pickle, cheese, salads, mustard, shells, crab, coleslaw, relish, mayonnaise, dill|
|3 c||pasta, cooked (elbow, bow tie or other salad pasta)|
|1/2 c||canned coleslaw *spicy*|
|1 c||mayonnaise, light|
|1 Tbsp||yellow mustard|
|2 Tbsp||spicy sweet mustard or course ground mustard|
|1/4 c||creamy salad dressing *italian/ranch*|
|3 Tbsp||dill pickle relish or diced dill pickles|
|2 clove||garlic, minced|
|2 Tbsp||white vinegar|
|1 Tbsp||mrs. dash herb garlic blend|
|1 Tbsp||black pepper|
|12oz pkg||immitation crab, diced|
|1 c||block cheese, diced (cheddar, colby, jack)|
Pinched by bwakefield, and 73 more.
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DirectionsBring 4 qts water to a boil and add pasta. Cook according to package directions until pasta is al dente approximately 9-11 minutes, drain and rinse with cold water.Add spicy canned coleslaw (optional) to pasta and chill for 30 minutes to an hour.
*See Evelyn Horsley's Canned Cole Slaw Recipe on JAP - to make it spicy I simply followed the recipe and added 2 finely sliced or chopped jalepenos and 2 finely diced serrano peppers to the batch before canning into jars.For the sauce:
In a mixing bowl combine all remaining ingredients except crab & cheese. Refrigerate covered until you are ready to put the salad together.
*Spicy Sweet Mustard - There are lots of mustards on the market so either purchase one or I made my own version taking a little of JAP'ers Evelyn Horsley's & Dana Ramsey's spicy pepper mustard recipes adding honey or sugar and making some adjustments to my taste.After all has been chilled add 3/4 of the sauce to the pasta and mix well.
Add 2-3 Tablespoons of milk or water to the remaining sauce and mix well then pour into pasta and stir. This just makes it so the sauce isn't so thick.Add cubed cheeses of your choice and finely chopped immitation crab and combine well.
Garnish with green onion if you likeYou may serve this immediatly but I really prefer to chill this salad for at least another hour to let the flavors marry.
**Not a spicy person just use regular course ground mustard in the sauce and don't put the spicy in your canned coleslaw.