CRAB/SEAFOOD PASTA SALAD

12
Tere Gill

By
@sokygal

This is my original recipe for a delicious seafood salad that is versatile. It can be made with fresh lump crabmeat, canned crab, or imitation. You may use fresh, cooked shrimp or frozen. You may combine crab and shrimp or lobster, if you prefer. Each way, it is a real winner! I love it, so much, that I've been known to eat it for breakfast!

Rating:

★★★★★ 3 votes

Comments:
Serves:
6-8
Prep:
30 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • 1 3/4 c
    mayonnaise (i prefer duke's brand or hellman's)
  • 2 1/2 tsp
    old bay seasoning
  • 1/2 tsp
    lawry's seasoned salt
  • 8 oz
    shell macaroni
  • ·
    water & salt for cooking pasta
  • 1/2 c
    diced celery
  • 1/4 c
    sweet onion (vidalia etc), finely chopped
  • 1 Tbsp
    shredded carrot
  • 1/2 Tbsp
    chives, fresh snipped
  • 1 lb
    imitation crabmeat (may substitute lump crabmeat and/or shrimp/lobster), chopped
  • 1 Tbsp
    drained capers (if you omit capers, double the pickle)
  • 1 1/2 Tbsp
    chopped dill pickle (or more, if desired; i prefer claussen's brand)
  • ·
    chives for garnish, if desired

How to Make CRAB/SEAFOOD PASTA SALAD

Step-by-Step

  1. Gather and prep all ingredients (dice celery, chop onion, shred carrot, snip chives, chop imitation crabmeat and/or shrimp & if using fresh lump crabmeat, pick through for shells.)
  2. In large mixing bowl, combine mayonnaise, Old Bay seasoning; & seasoned salt; mix well.
  3. Cook pasta according to package directions.
  4. Drain, rinse well with cold water, then drain pasta very well, shaking and turning to remove almost every drop of water.
  5. Add drained pasta to mayonnaise mixture; mix well.
  6. To pasta, add celery, onion, carrot and chives; mix well.
  7. Taste for seasoning; add salt and/or pepper, as desired.
  8. Add capers and/or chopped dill pickle and seafood of your choice; gently combine.
  9. Cover and refrigerate until ready to serve (it's best to let it chill thoroughly for at least 1 or 2 hours.) Stir to "remix" the ingredients before plating; you may add a little more mayonnaise if it seems a little drier than you prefer.
  10. Garnish with chives or as desired.
  11. Cover and refrigerate leftovers.

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