Crab Seafood Salad Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
SpecialityMain Ingredient


 Tiny pasta shells2 Cup (32 tbs)
 Boiling water2 1⁄2 Quart
 Cooking oil1 Tablespoon
 Salt2 Teaspoon
 Salad dressing/Mayonnaise3⁄4 Cup (12 tbs)
 Chili sauce1 Tablespoon
 Lemon juice1 Teaspoon
 Worcestershire sauce1⁄2 Teaspoon
 Onion powder1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Canned crab4 Ounce, cartilage removed
 Chopped fresh parsley1⁄4 Cup (4 tbs)
 Paprika1⁄2 Teaspoon (To Sprinkle)

Nutrition Facts

Serving size

Calories 398 Calories from Fat 161

% Daily Value*

Total Fat 18 g27.9%

Saturated Fat 2.6 g12.8%

Trans Fat 0 g

Cholesterol 55.1 mg

Sodium 1308.6 mg54.5%

Total Carbohydrates 46 g15.5%

Dietary Fiber 2.4 g9.6%

Sugars 6.1 g

Protein 11 g22.7%

Vitamin A 13.5% Vitamin C 10.6%

Calcium 3% Iron 9.6%

*Based on a 2000 Calorie diet


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.

10) Serve with sprinkled paprika on top.