Crab Cake Pasta Salad
From LaSeafood 13 years agoIngredients
- 8-12 oz Louisiana Lump crab meat shopping list
- 1 Box of elbow macaroni shopping list
- 1 Tablespoon Liquid crab Boil 1 Tablespoon of garlic shopping list
- 1 shallot finely diced shopping list
- 1 red bell pepper cut into matchsticks shopping list
- ¼ Cup finely chopped celery shopping list
- ¼ Cup chopped fresh parsley shopping list
- Remoulade Sauce shopping list
- ½ Cup Mayo shopping list
- salt and pepper shopping list
- cajun seasoning of your choice shopping list
- lemon 1 Cup panko bread Crumbs shopping list
- 1 Bunch of chives shopping list
How to make it
- Bring water to a boil according to instructions. Add 1 tablespoon of salt and 1 tablespoon of crab boil and pasta. Cook as directed. Drain, reserving 1 cup of pasta water, and set aside in a large bowl to cool.
- Sauté garlic and shallot in a small pan with about a teaspoon of oil or butter for 3 minutes on low heat. *Deglaze with a splash of white wine. Add to cooling pasta.
- To the pasta add peppers, celery and parsley and stir to combine.
- Whisk together equal parts Remoulade sauce and mayo. Add a bit of pasta water to loosen if necessary. Season with Cajun seasoning to taste. Stir into pasta mixture.
- Gently fold crab into pasta salad and chill for 10-15 minutes in the fridge. At this point you could add more seasoning if you want it spicier.
- When ready to serve, place in a bowl and sprinkle toasted bread crumbs and chopped chives.
- * White wine can be left out entirely based on preference.
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