"New" Crab Salad Recipe
This new Crab Salad Recipe (we're not sure what else to call it, but MMM Good!?) is a cold crab salad that is great to have handy in the summer months.
You can store in chilled in the refrigerator for up to 5 days. We make double batches to keep on hand. It's just one of those crab recipes that can be put together, chilled and enjoyed for a lite lunch or tasty snack!
- 1 1/2 cups-seashell pasta
- 1 pound-fresh crab meat
- 1 small green bell pepper-diced
- 1 sweet onion-diced
- 1/2 cup-black olives-chopped
- 5 radishes, diced
- 1 tomato-seeded and diced
- 1/2 cup-sliced celery
- 3/4 cup-mayonnaise
- 1 Tablespoon-white vinegar
- 1 teaspoon-lemon juice
- 1/2 packet-artificial sweetener
- 1/2 teaspoon-garlic powder
- 1/2 teaspoon-dried dill weed
- 1/2 teaspoon-dried basil
- 1/2 teaspoon-dried oregano
In a large pot of lightly-salted water bring to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
In a large bowl, blend well together the mayonnaise, vinegar, lemon juice, artificial sweetener, garlic powder, dill, basil and oregano, adjust the seasonings to suit your taste.
Add the pasta to the dressing and toss to coat. Add the crab, green pepper, onion, olives, radishes, tomato and celery and gently fold into the salad mixture. Cover and refrigerate until serving.
Enjoy this new crab salad recipe!
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