Crabseafood Pasta Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain.
• In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
• In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.

Steps:

• 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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
• While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
• In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 10 minutes. Drain, and rinse under cold water to cool. Transfer to a large bowl, and set aside.
• In a small bowl, mix together the mayonnaise, vinegar, olive oil, salt and pepper. Pour over the pasta and stir to coat. Add the crab, shrimp, tomatoes, cucumber, black olives and bell pepper; mix gently to coat with the dressing. Taste, and adjust seasoning if desired. If the pasta is too dry, mix in more mayonnaise.

Steps:

• Combine the pasta, 1/2 cup green onions, shrimp, crab, and green and red bell peppers in a large serving bowl and toss to combine well.
• In another bowl, mix the mayo, lemon juice, and Tabasco until well combined.
• Mix the dressing with the pasta combination and toss gently. Season with salt.
• Serve on the lettuce leaves on individual salad plates and top with with chopped green onions.
• Garnish with lemon wedges, strawberries and chopped fresh parsley if desired.

Steps:

• Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes.
• Rinse, drain and set aside.
• Pick through crab discarding any pieces of shells.
• Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, lemon juice, onion powder, garlic powder Old bay, parsley and pepper to taste.
• Add the pasta shells and mix again.
• Cover and chill overnight.
• Serve on lettuce leaves.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Toss with crab and vegetables. Combine remaining ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving.