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When you're feeling krabby, try this salad from
!
A hot weather treat, using my favorite Krab (imitation crab). Great for picnics and BBQ's.
Ingredients:
1 lb (454g) pkg of pasta (I used rotini)
1 - 1 1/2 lb Krab
1 lb frozen vegetables, thawed (I used peas & carrots)
1/2 c chopped onion
1 c shredded cheese (I used an Italian blend of 4 cheeses)
2/3 c sweet pickle relish
1 1/2 c mayonnaise
1 tsp lemon peel
1 tsp black pepper
1 tsp red pepper (Capsicum Frutescens)
1 tsp garlic powder
Cook pasta to al dente firmness. Drain, rinse with cold water, set aside.
In a large mixing/serving bowl, mix all ingredients except cheese and pasta together thoroughly. Everything should be well coated with mayo. Add cheese and pasta, mix well. Ingredients should now be lightly coated with mayo, just enough to hold everything together. Cover with plastic wrap and refrigerate overnight, or up to 2 days, to allow flavors to meld. Serve cold.
I have also made this with canned tuna, and it's just as good.
Notes:
I find that the krab has a much nicer texture (and mouth feel) after it's been frozen at least two days, then thawed. Otherwise it's too 'rubbery'.
Garnishes can include parsley, sliced hard-boiled eggs, etc. (not shown)
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
When you're feeling krabby, try this salad from
!******************************A hot weather treat, using my favorite Krab (imitation crab). Great for picnics and BBQ's.
Ingredients:
1 lb (454g) pkg of pasta (I used rotini)
1 - 1 1/2 lb Krab
1 lb frozen vegetables, thawed (I used peas & carrots)
1/2 c chopped onion
1 c shredded cheese (I used an Italian blend of 4 cheeses)
2/3 c sweet pickle relish
1 1/2 c mayonnaise
1 tsp lemon peel
1 tsp black pepper
1 tsp red pepper (Capsicum Frutescens)
1 tsp garlic powder
Cook pasta to al dente firmness. Drain, rinse with cold water, set aside.
In a large mixing/serving bowl, mix all ingredients except cheese and pasta together thoroughly. Everything should be well coated with mayo. Add cheese and pasta, mix well. Ingredients should now be lightly coated with mayo, just enough to hold everything together. Cover with plastic wrap and refrigerate overnight, or up to 2 days, to allow flavors to meld. Serve cold.
I have also made this with canned tuna, and it's just as good.
Notes:
I find that the krab has a much nicer texture (and mouth feel) after it's been frozen at least two days, then thawed. Otherwise it's too 'rubbery'.
Garnishes can include parsley, sliced hard-boiled eggs, etc. (not shown)
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 822.8 kB
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