ITALIAN CRAB SEAFOOD PASTA SALAD
I had a very similar salad in Little Italy near the Baltimore Harbor. It was fabulous! This is the closest I have come to it. This is pretty darn good too! A wonderful summertime salad! Serve as an appetizer salad, a side salad, light lunch or for brunch. It makes a very nice presentation and will be sure to impress guests. :) P.S. Do not substitute canned crabmeat or imitation it will not taste the same!
Provided by Little Bee
Categories Crab
Time 22m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 421.7, Fat 14.6, SaturatedFat 2.3, Cholesterol 39.7, Sodium 448.1, Carbohydrate 55.2, Fiber 2.2, Sugar 5.1, Protein 17.2
BEST SEAFOOD PASTA SALAD
I came up with this recipe about 15 years ago, I make it for potlucks and such and its always cleaned up quick. takes a bit of time for chopping and such but is worth every bit of it. This makes a large batch, but can be cut in half for smaller appetites. Tastes even better when made a day ahead.
Provided by brnealtx
Categories One Dish Meal
Time 40m
Yield 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta according to package directions for al dente. Drain and rinse under cold water till cooled. Drain well.
- Blend mayo and zesty Italian dressing until smooth and creamy.
- Coarsely chop crabmeat.
- Toss pasta, crab, shrimp, green onions, peas,and black olives. Toss with dressing until well mixed and chill.
Nutrition Facts : Calories 408.6, Fat 13, SaturatedFat 2, Cholesterol 62.3, Sodium 1060.8, Carbohydrate 51.3, Fiber 3.3, Sugar 4.9, Protein 21.4
CRAB AND SHRIMP PASTA SALAD
Imitation crab meat and mini shrimp make for a wonderful pasta salad that everyone loves!
Provided by LLUV7877
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 445.6 calories, Carbohydrate 50.9 g, Cholesterol 38.5 mg, Fat 20.6 g, Fiber 3.4 g, Protein 14.2 g, SaturatedFat 3 g, Sodium 470.5 mg, Sugar 4.4 g
ITALIAN SEAFOOD SALAD
Seafood is a must for the Feast of the Seven Fishes, an Italian Christmas Eve tradition. This salad with squid, shrimp, mussels, and crab is a delicious way to kick off the meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h40m
Yield Makes 10 cups; serves 8 to 10
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together lemon zest, juice, 1/2 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic. Whisk in oil and chopped parsley.
- Meanwhile, in a large pot, bring 4 quarts water, 6 tablespoons sugar, and 1/4 cup salt to a boil. Add squid and blanch until just tender, 30 seconds. Using a slotted spoon or a spider, transfer squid to an ice bath to stop cooking. Once cool, drain squid and lay on paper towels to dry; transfer to bowl with dressing.
- Return water to a boil. Add shrimp, stir once, cover, and remove from heat. Let stand 3 minutes; using a slotted spoon, remove to a plate to cool slightly; pat dry and transfer to bowl with squid. Return water to a boil and add mussels, reduce heat to medium, cover, and simmer until mussels open, 3 to 5 minutes (discard any unopened mussels). Drain and transfer to a plate to cool. Remove all but 10 mussels from their shells and add to bowl with seafood. Reserve mussels in shell for serving.
- Toss dressed seafood with fennel, bell pepper, celery, crab, and parsley leaves. Season with salt and pepper. Serve immediately, with reserved mussels and lemon wedges, or store, covered, in the refrigerator, for up to 8 hours.
PASTA CRAB SALAD
"When it comes to cooking, I believe the simpler the better," writes Holland, Michigan's Carol Blauw. "A few years ago, a co-worker told me about this colorful, tasty and, most importantly, easy-to-prepare salad," she says. "It has been a favorite at our house ever since."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242 calories, Fat 7g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 579mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
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