Crab Seafood Salad Recipe
Ingredients
| Tiny pasta shells - 2 cups | ||
| Water | 2 1/2 Quart | |
| Cooking oil | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Chili Sauce | 1 Tablespoon (Salad dressing (or mayonnaise) - 3/4 cup) | |
| Lemon juice | 1 Teaspoon (Salad dressing (or mayonnaise) - 3/4 cup) | |
| Worcestershire sauce | 1/2 Teaspoon (Salad dressing (or mayonnaise) - 3/4 cup) | |
| Onion powder | 1/4 Teaspoon (Salad dressing (or mayonnaise) - 3/4 cup) | |
| Salt | 1/4 Teaspoon (Salad dressing (or mayonnaise) - 3/4 cup) | |
| Canned crab - 4 oz., cartilage removed | ||
| Parsley | 1/4 Cup (16 tbs), chopped (Salad dressing (or mayonnaise) - 3/4 cup) | |
| Paprika, 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.
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.
Chef
