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

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

    Garnish with green onion if you like
  6. You 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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