Creamy Pasta Salad with Crabmeat
05-10-2012, 09:59 AM
#1
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Creamy Pasta Salad with Crabmeat
1/2 cup each light sour cream and light mayonnaise (not fat free)
1 tablespoon each freshly squeezed lemon juice, honey mustard and minced fresh dill (dill optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 oz medium shell pasta, uncooked (about 5 cups dry)
1 lb lump crabmeat (real or imitation), chopped
1/2 cup each diced red and green bell peppers
1/2 cup chopped green onions
In a small bowl, combine sour cream, mayonnaise, lemon juice, honey mustard, dill, salt and pepper. Refrigerate dressing until ready to use.
Cook shells according to package directions. Drain well. Rise with cold water and drain again. Transfer pasta to a large bowl. Add crabmeat, bell peppers, onions and dressing. Mix well. Cover and refrigerate until ready to serve.
This will make your eyes roll back in your head, it's sooo darn good
I use imitation crabmeat that I "pull" like you would pork or beef and you can't tell the difference between that and real.
1 tablespoon each freshly squeezed lemon juice, honey mustard and minced fresh dill (dill optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 oz medium shell pasta, uncooked (about 5 cups dry)
1 lb lump crabmeat (real or imitation), chopped
1/2 cup each diced red and green bell peppers
1/2 cup chopped green onions
In a small bowl, combine sour cream, mayonnaise, lemon juice, honey mustard, dill, salt and pepper. Refrigerate dressing until ready to use.
Cook shells according to package directions. Drain well. Rise with cold water and drain again. Transfer pasta to a large bowl. Add crabmeat, bell peppers, onions and dressing. Mix well. Cover and refrigerate until ready to serve.
This will make your eyes roll back in your head, it's sooo darn good
I use imitation crabmeat that I "pull" like you would pork or beef and you can't tell the difference between that and real.
Last edited by Ellen; 05-10-2012 at 10:01 AM.
05-11-2012, 06:25 AM
#4
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Join Date: Jun 2011
Location: Illinois
Posts: 9,018
going to my daughter's for Mommy Day and I definitely will bring this to "share" as we all love crab salad...and this one sounds yummy.....thanks for the recipe...and I think I will make two batches--one for Sunday "share" and one for me-later........
05-11-2012, 09:16 AM
#5
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Geri, this makes a LOT in one batch. You might have enough to share AND keep for later.
I also wanted to tell everyone, I only use maybe 1/2 tsp. of dill as a Tablespoon is so overpowering, you lose the other flavors.
I also wanted to tell everyone, I only use maybe 1/2 tsp. of dill as a Tablespoon is so overpowering, you lose the other flavors.
05-11-2012, 08:27 PM
#6
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Join Date: May 2010
Location: Sun City West, AZ
Posts: 1,264
Originally Posted by Ellen
Geri, this makes a LOT in one batch. You might have enough to share AND keep for later.
I also wanted to tell everyone, I only use maybe 1/2 tsp. of dill as a Tablespoon is so overpowering, you lose the other flavors.
I also wanted to tell everyone, I only use maybe 1/2 tsp. of dill as a Tablespoon is so overpowering, you lose the other flavors.
05-15-2012, 08:15 AM
#10
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Join Date: Nov 2006
Location: USA
Posts: 374
Originally Posted by Geri B
going to my daughter's for Mommy Day and I definitely will bring this to "share" as we all love crab salad...and this one sounds yummy.....thanks for the recipe...and I think I will make two batches--one for Sunday "share" and one for me-later........
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