Caribbean Crabmeat Salad Recipe

3.5 3 3
Caribbean Crabmeat Salad Recipe
Caribbean Crabmeat Salad Recipe photo by Taste of Home
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Caribbean Crabmeat Salad Recipe

Read Reviews
3.5 3 3
Publisher Photo
This tart, sweet salad adds a delightful blend of colors and flavors to any table. —Patrisha Thompson, Sterling, Colorado
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
13 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3 cups uncooked tricolor spiral pasta
  • 1 can (20 ounces) pineapple tidbits, drained
  • 3/4 pound imitation crabmeat, chopped
  • 1 large sweet red pepper, diced
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons minced fresh cilantro
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon grated lime peel
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger

Directions

Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the pineapple, crab, red and jalapeno peppers and cilantro.
Drain and rinse pasta in cold water; add to crab mixture. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat. Chill until serving. Yield: 13 servings (3/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Caribbean Crabmeat Salad in Simple & Delicious August/September 2010, p17

Nutritional Facts

3/4 cup: 148 calories, 2g fat (0 saturated fat), 3mg cholesterol, 193mg sodium, 26g carbohydrate (8g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 2 starch.

  • 3 cups uncooked tricolor spiral pasta
  • 1 can (20 ounces) pineapple tidbits, drained
  • 3/4 pound imitation crabmeat, chopped
  • 1 large sweet red pepper, diced
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons minced fresh cilantro
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon grated lime peel
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  1. Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the pineapple, crab, red and jalapeno peppers and cilantro.
  2. Drain and rinse pasta in cold water; add to crab mixture. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat. Chill until serving. Yield: 13 servings (3/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Caribbean Crabmeat Salad in Simple & Delicious August/September 2010, p17

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Reviews forCaribbean Crabmeat Salad

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lopezwr1ter User ID: 6747772 91562
Reviewed May. 28, 2013

"Very yummy! A great take on an old favorite! (Next time I am going to add sliced black olives) :)"

MY REVIEW
Dianaore User ID: 1737743 158684
Reviewed Oct. 15, 2011

"My whole family loved this and we have had it several times. We didn't add the jalapeno pepper just our taste preference. I have two teenage boys that loved this salad too!"

MY REVIEW
sandyc812 User ID: 3894472 89703
Reviewed Oct. 3, 2010

"This was a great meal. The pineapple adds a sweet taste. The combination of flavors was great. My husband and teenage boys asked for it again."

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