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Crab Seafood Salad

New.Wife's picture
Ingredients
  Tiny pasta shells 2 Cup (32 tbs)
  Boiling water 2 1⁄2 Quart
  Cooking oil 1 Tablespoon
  Salt 2 Teaspoon
  Salad dressing/Mayonnaise 3⁄4 Cup (12 tbs)
  Chili sauce 1 Tablespoon
  Lemon juice 1 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Onion powder 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Canned crab 4 Ounce, cartilage removed
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Paprika 1⁄2 Teaspoon (To Sprinkle)
Directions

MAKING
1) In Dutch oven boil water. Add shells, cooking oil and first amount of salt. Cook uncovered for 8 to 11 minutes until just tender.
2) Drain out from the liquid.
3) Rinse under cold water and drain again.
4) Transfer shells back to pot.
5) In a small bowl mix together salad dressing, chili sauce, lemon juice, Worcestershire sauce, onion powder and second amount of salt.
6) Pour the dressing over the pasta.
7) Toss to combine well.
8) Mix crab and parsley.
9) Toss gently.

SERVING
10) Serve with sprinkled paprika on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Interest: 
Holiday, Healthy
Ingredient: 
Crab
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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