Spicy Crab Pasta Salad

6
Dawn Whitted

By
@dawn01

This salad is something I came up with after canning cole slaw & mustard over the summer. I wanted to use the ingredients along with a package of immitation crab that needed to be used up. This seems daunting but it really is a nice change from the standard pasta salads we are used to. It's tangy, sweet & spicy with lots of flavor. It would be a great salad to share at a BBQ gathering.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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
1 Tbsp
sugar
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)

How to Make Spicy Crab Pasta Salad

Step-by-Step

  • 1Bring 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.
  • 2Add 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.
  • 3For 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.
  • 4After 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.
  • 5Add cubed cheeses of your choice and finely chopped immitation crab and combine well.

    Garnish with green onion if you like
  • 6You 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.

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