Name: Italian Crab Seafood Pasta Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6 serving(s)
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

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Recipe by Little Bee

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Italian Crab Seafood Pasta Salad created by Sally

I had a very similar salad in Little Italy near the Baltimore Harbor. It was fabulous! This is the closest I have come to it. This is pretty darn good too! A wonderful summertime salad! Serve as an appetizer salad, a side salad, light lunch or for brunch. It makes a very nice presentation and will be sure to impress guests. :) P.S. Do not substitute canned crabmeat or imitation it will not taste the same!

Ready In:: 22mins
Serves:
Units:

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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

directions

Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes.
Rinse, drain and set aside.
Pick through crab discarding any pieces of shells.
Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, lemon juice, onion powder, garlic powder Old bay, parsley and pepper to taste.
Add the pasta shells and mix again.
Cover and chill overnight.
Serve on lettuce leaves.

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RECIPE MADE WITH LOVE BY

@Little Bee

Contributor

@Little Bee

Contributor

"I had a very similar salad in Little Italy near the Baltimore Harbor. It was fabulous! This is the closest I have come to it. This is pretty darn good too! A wonderful summertime salad! Serve as an appetizer salad, a side salad, light lunch or for brunch. It makes a very nice presentation and will be sure to impress guests. :) P.S. Do not substitute canned crabmeat or imitation it will not taste the same!"

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review by ron1945

6/2/2010

My son made this for the Mem. Day BBQ. It was superb!!

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review by bmcnichol

6/23/2008

This recipe has potential but for us it seemed like it was missing something. I had a container of lump crab meat I wanted to use up and wanted something light. This recipe was easy to make but I wasn't sure how much old bay as it only says 1/2. I followed other reviewers suggestions and added 1/2 tablespoon. Hubby added some salt to the mixture but said he thought it could have used celery and carrots. This is a good starter recipe.

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review by apowell30

9/8/2007

Great Recipe!!!!!!

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photo by Sally

8/10/2007

1

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review by Sally

8/10/2007

Would have liked to give it a higher rating and it is really good but I added several things to it and the recipe isn't as clear as it should be. I added black olives, zest of one lemon, 1/2 cup of celery, imitation crab meat, and some finely shredded carrot. I used a heavy tsp of Old Bay. It turned out great. Thanks so much for the "starter" recipe!

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