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Pasta Crab Salad Recipe
Pasta Crab Salad Recipe photo by Taste of Home

Pasta Crab Salad Recipe

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"When it comes to cooking, I believe the simpler the better," writes Holland, Michigan's Carol Blauw. "A few years ago, a co-worker told me about this colorful, tasty and, most importantly, easy-to-prepare salad," she says. "It has been a favorite at our house ever since."
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10 servings

Ingredients

  • 4-1/2 cups uncooked tricolor spiral pasta
  • 1 package (16 ounces) imitation crabmeat, flaked
  • 1/3 cup chopped celery
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped onion
  • 1/2 cup reduced-fat mayonnaise
  • 1/2 cup reduced-fat ranch salad dressing
  • 1 teaspoon dill weed

Nutritional Facts

One serving (1 cup) equals 242 calories, 7 g fat (1 g saturated fat), 15 mg cholesterol, 579 mg sodium, 33 g carbohydrate, 1 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat 1/2 fat.

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water. Toss with crab and vegetables. Combine remaining ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving. Yield: 10 servings.
Originally published as Pasta Crab Salad in Quick Cooking July/August 2001, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Pasta Crab Salad

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 29, 2016

"Very easy and very good. Will be my go to for summer picnics."

MY REVIEW
Reviewed May. 16, 2015

"This is the best Crab Salad I've ever tasted. I started using this recipe back in 2010 when it first appeared on the TOH website . I prepare it exactly the way the recipe states - no changes."

MY REVIEW
Reviewed Apr. 4, 2015

"I always add a couple of boiled eggs to my crab salads and a bit of sweet pickle relish. Adds a bit of oomph."

MY REVIEW
Reviewed Jun. 8, 2013

"This was really good.. My husband loved it, he said it very good for a light lunch. Just might need to make it a bit wetter when ready to serve. The salad soaked up the dressing that was put on, so much probably have to had a 1/4 more mayo and 1/4 more ranch dressing to it."

MY REVIEW
Reviewed Feb. 12, 2010

"After refrigerating the salad for several hours, I mixed up an extra 1/4 c. mayo, 1/4 c. ranch dressing, and 1/2 tsp dill weed and tossed into the salad just before serving. -Lori in WI."

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