Crab Meat Pasta Salad Recipe

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

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Beth Kist from Chicago, Illinois shares this delightful seafood salad that’s ideal for a special luncheon. It’s crispy and crunchy with a surprising kick.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1-1/2 cups uncooked medium pasta shells
  • 1/4 cup prepared ranch salad dressing
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 medium carrot, shredded
  • 1/2 cup sliced water chestnuts, halved
  • 2 green onions, sliced
  • 2 lettuce leaves
  • 2 tablespoons grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the salad dressing, lemon-pepper and cayenne. Stir in the crab, carrot, water chestnuts and onions.
Drain pasta and rinse in cold water. Gently stir into crab mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves; sprinkle with cheese. Yield: 2 servings.
Originally published as Crab Meat Pasta Salad in Cooking for 2 Spring 2009, p37

Nutritional Facts

1-3/4 cups: 492 calories, 5g fat (2g saturated fat), 80mg cholesterol, 862mg sodium, 81g carbohydrate (8g sugars, 5g fiber), 32g protein.

  • 1-1/2 cups uncooked medium pasta shells
  • 1/4 cup prepared ranch salad dressing
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 medium carrot, shredded
  • 1/2 cup sliced water chestnuts, halved
  • 2 green onions, sliced
  • 2 lettuce leaves
  • 2 tablespoons grated Parmesan cheese
  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the salad dressing, lemon-pepper and cayenne. Stir in the crab, carrot, water chestnuts and onions.
  2. Drain pasta and rinse in cold water. Gently stir into crab mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves; sprinkle with cheese. Yield: 2 servings.
Originally published as Crab Meat Pasta Salad in Cooking for 2 Spring 2009, p37

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