Creamy Crab Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12-16 oz imitation crab, shredded or torn into chunks
02 -
1 lb uncooked pasta (rotini or bowtie works well)
→ Dressing
03 -
1/2 cup buttermilk or substitute
04 -
1 cup mayo
05 -
Juice from 1 fresh lemon
06 -
1/2 tsp seasoned salt (use Lawry's if you'd like)
07 -
1 tsp onion powder
08 -
2 minced cloves of fresh garlic
09 -
2 tbsp chopped fresh parsley
10 -
2 tbsp sugar (optional, for sweetness)
11 -
Green onions, sliced thin for garnish (optional)
12 -
Salt and pepper, added to taste
# Instructions:
01 -
Fill a big pot with water, add 1-2 tablespoons of salt, then boil. Cook the pasta as the package says, about 10-12 minutes. Drain it, rinse with cold water, and leave it to cool down completely.
02 -
While the pasta cooks, rip or cut the crab meat into smaller, bite-sized chunks.
03 -
In a really big bowl, toss together the imitation crab, mayo, buttermilk, garlic, lemon juice, and the rest of the seasonings. Stir until it’s all blended evenly.
04 -
When the pasta is cool, toss it into the dressing with the crab. Keep stirring until everything’s coated. If you’re into green onions, sprinkle some over the top.
05 -
Pop it in the fridge for at least an hour or even overnight. Stir it again just before digging in.
# Notes:
01 -
This makes a big batch, enough for 8 people.
02 -
If you’re serving right away, dunk the warm pasta in an ice bath to cool it fast (2-3 minutes).
03 -
Don’t have buttermilk? A substitute works fine.