New Orleans Style Crabmeat Salad
A flavorful twist to crab salad. Ingredient amounts can be adjusted to suit individual tastes. I usually add extra celery and olives.
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INGREDIENTS
Nutrition- 2
- 1
- 1⁄2cup chopped yellow onion
- 1⁄2cup chopped celery
- 1⁄2cup roughly chopped pimento stuffed olive (about 8 large)
- 2tablespoons chopped green onions
- 2tablespoons chopped parsley
- 2⁄3cup olive oil
- 1⁄3cup red wine vinegar
- 1teaspoon minced garlic
- cajun seasoning, to taste (I use Tony Chachere's)
- 1⁄2teaspoon salt
- 1⁄4teaspoon fresh ground black pepper
- 1
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DIRECTIONS
- In a large bowl, combine the pasta, crabmeat, onions, celery, olives, green onions, and parsley.
- In a small bowl, combine the oil, vinegar, garlic, cajun seasoning, salt,pepper, and horseradish; whisk to blend.
- Pour over the crabmeat mixture.
- Toss gently to coat, being careful to not to break up the crabmeat lumps.
- Adjust seasoning, to taste.
- Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.
- Cooking time is chilling time.
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