Italian Crab Seafood Pasta Salad

5.00 (8)
⏱ 22 mins 🍽 6 serving(s) 🌶 italian 🏷 Crab

Inspired by a salad from Little Italy in Baltimore, this dish combines fresh lump crabmeat with pasta shells in a creamy, tangy dressing. The mixture includes buttermilk, mayonnaise, lemon juice and classic seasonings like Old Bay, onion and garlic powder. After chilling overnight, it is served on crisp lettuce leaves for a refreshing summertime meal that works well as an appetiser, side or light lunch. It makes an elegant presentation for guests.

Italian Crab Seafood Pasta Salad

Ingredients

  • 12 ounces medium pasta shells
  • salt
  • 1/2 lb lump crabmeat (you can find fresh lump crabmeat in a 1lb container in the seafood dept. Do not use canned or imitat)
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 4 green onions, thinly sliced
  • 1 lemon, juice of
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 Old Bay Seasoning (Old Bay is best but if you cannot find use another seafood seasoning)
  • 2 tablespoons chopped fresh parsley
  • pepper
  • lettuce leaf

Method

  1. Boil the pasta shells in salted water until they are al dente, which should take 10 to 12 minutes.
  2. Rinse the cooked pasta under cold water, drain it thoroughly and set it aside.
  3. Carefully check the lump crabmeat and remove any fragments of shell you find.
  4. While the pasta cooks, mix the crab, mayonnaise, buttermilk, sliced green onions, lemon juice, onion powder, garlic powder, Old Bay, parsley and pepper in a large bowl.
  5. Fold the drained pasta shells into the crab and dressing mixture until everything is well combined.
  6. Place a cover on the bowl and refrigerate the salad overnight.
  7. Arrange lettuce leaves on plates and spoon the chilled pasta salad over them to serve.

Nutrition (per serving)

Sodium448100 mg

Recipe details

CategoryCrab
Cuisineitalian
AuthorLittle Bee