Shrimp and Crab Pasta Salad
(from jerseyjenny’s recipe box)
Trying to feed a group of rather talkative women inspired life member Dorothy Bush Turner to come up with this seafood salad. “I was to attend a meeting of about 50 women quilters at a potluck supper,” she explains. “I wanted to prepare something cold because we talk so long that hot things get too cool.” She wasn’t inspired by the recipes she found, so she created her own. “I live in shrimping country on an island, and seafood is always appropriate and welcome,” Dorothy says. “I made a big pot of this dish, and not one piece was left.”
Source: Cooking Club of America April 2007
Prep time: 15 minutes
Cook time: 5 minutes
Serves 8 people
Categories: CCA, crab, pasta salad, shrimp, sides
Ingredients
- SALAD
- 1/2 lb. cavatappi or rotini pasta (corkscrews)
- 8 oz. frozen shelled, deveined cooked small shrimp (sometimes called salad shrimp), thawed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow or orange bell pepper, chopped
- 3/4 cup sliced green onions
- 1/2 cup finely chopped celery
- 1/2 cup sweet pickle relish
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon garlic powder
- 16 oz. cooked crab claw meat
- DRESSING
- 1 1/2 cups mayonnaise
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1/2 teaspoon celery seeds
- Dash garlic salt
Directions
-
Cook pasta in large pot of boiling salted water according to package directions; drain.
-
Place pasta in large bowl. Add all remaining salad ingredients except crabmeat; stir to combine.
-
In medium bowl, stir together all dressing ingredients. Add to salad; toss to combine. Add crabmeat; stir gently to combine. Cover and refrigerate at least 2 hours or overnight.