Crab Pasta Salad

Maybe you’re ready to hit refresh on that familiar pasta salad recipe you always use and try our variation with crab instead! This simple toss-it-together recipe gives you something new to bring to the table this summer. It’s similar to the pasta salad you know and love with conchigliette (small shell) pasta, tomatoes, a tangy dressing, and herbs. But, our version adds in crabmeat and then serves it all in a bell pepper shell. The final product is fun, inventive, and utterly tasty too.

Do You Have to Use Fresh Crab for This Pasta Salad?

While we recommend you use fresh crab that you boil at home for the most flavorful and tender pasta salad, you can use other types if you’re in a pinch. Canned crab meat is one alternative that you can find in most stores. However, you don’t want to skimp when it comes to canned crab meat. It’s better to go for the higher quality that costs a little more. Imitation crab meat is another option though it will come with a different flavor since it’s really surimi or fish flesh. So, it all depends on what flavor and texture you’re looking for your pasta salad to have.

Crab Pasta Salad

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• Author: Keith Recker

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Description

Flaky crab meat mixes into a tender bed of pasta and tomatoes in a tangy dressing and served in a bell pepper shell.

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Ingredients

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• 4 shallots, large, chopped
• 4 cloves garlic, minced
• 4 tbsp Old Bay seasoning
• 4 tbsp dry mustard
• 1 tsp ground black pepper
• 1/3 cup olive oil
• 1 cup dry white wine
• 4 cups fresh tomatoes, chopped
• 5 tbsp fresh dill, chopped
• 3 tbsp fresh oregano, chopped
• 3 tbsp fresh thyme, chopped
• 16 oz conchigliette, orzo, or other small pasta
• 2 cups crab meat
• 8 red, orange or yellow bell peppers
• Chopped parsley for garnish

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Instructions

1. Sauté shallots and garlic in olive oil with Old Bay seasoning, dry mustard, and ground black pepper. Once shallots are tender, add 1 cup white wine. Set aside to cool.
2. Mix chopped tomatoes with dill, oregano and thyme.
3. Pick freshly boiled crabs for 2 cups crab meat or use 2 cups crab meat of your choice.
4. Slice the top off of the bell peppers, and remove ribs and seeds. coat lightly in olive oil, and grill on low heat.
5. Boil 16 oz conchigliette or other small pasta like orzo in well salted water. Drain when tender.
6. While pasta is piping hot, toss all ingredients together with a dash or two of olive oil, and a pinch or two more of Old Bay.
7. Spoon mixture into lightly grilled garden peppers, or scoop it onto your plate by the spoonful.

Recipe and Styling by Keith Recker
Photography by Marcy Holquist

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