Easy Seashell Krab Salad
photo by GaylaJ
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 cups medium pasta shells, uncooked
- 12 ounces imitation crabmeat, broken up
- 1⁄2 cup chopped purple onion
- 2 cups bagged preshredded coleslaw mix, finely shredded green cabbage mix
- 1⁄2 - 2⁄3 cup mayonnaise
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon curry powder, can paprika instead
directions
- Cook shell macaroni according to package; drain. Rinse with cold water and drain again.
- Place cooled, drained pasta in a large bowl.
- To bowl, add the onions, shredded cabbage and toss together.
- Add mayonnaise (start with the lower amount), salt, pepper, garlic powder, curry powder and/or paprika.
- Gently mix everything together.
- Chill until ready to serve.
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Reviews
-
This was delicious!!! I used small pasta shells added one slivered radish, a few peas and a touch of cream to the dressing so it wouldn't set up to much before our lunch (otherwise I followed the instructions). DH loved this and would like to have it as a regular (which is fine with me...I enjoyed it also). Thank you for posting. Made for Zaar Chef Alphabet Soup tag game.
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Liked this a lot. I added extra curry power and some old bay to give it a little more spice. I used the 1/2 c mayo, next time might try substituting half of that for greek yogurt. Thanks for sharing! UPDATE: I made this again and used mostly light mayo and a dollop of light sour cream as well. We also used dreamfields pasta to cut back the carbs even more. This is a great recipe that tastes even better the next day.
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I saw the picture on the front page of Zaar and thought it looked wonderful so decided to make it this evening :) I followed the recipe as written other then I used old bay instead of the curry or paprika. I also didn't add the purple onion. I did use 2/3 of mayo as hubby likes lots of mayo. I did think the salad needed more flavor so I ended up adding 1 teaspoon of old bay and then we thought it was great. Will be making more often. Thanks Parsley!
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RECIPE SUBMITTED BY
*Parsley*
United States