Best 4 Imitation Crab Pasta Salad Recipes

IMITATION CRAB AND PASTA SALAD

Steps:

• Cook pasta as directed on package. Rinse until cool under cold tap water. Leave to drain well in a colander.
• Chop crab meat in a medium bowl. Set aside.
• In a large bowl, chop all desired veggies. Add pasta and all seasonings. Fold in mayo (and sour cream, if using). Adjust mayo and seasonings to personal taste. Gently fold in the crab meat.
• Refrigerate. Stir again before serving, adding more mayo if needed.

PASTA SALAD WITH IMITATION CRAB

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and rinse with cold water.
• Combine drained pasta, imitation crab, olives, bell pepper, green onions, and celery in a very large bowl.
• Whisk yogurt, mayonnaise, mustard, seasoning blend, soy sauce, and celery salt together in a small bowl. Pour dressing over pasta mixture and stir until well combined.
• Refrigerate for at least 2 hours before serving.

IMITATION CRAB PASTA SALAD RECIPE - (4.3/5)

Steps:

• Cook pasta as directed on package. Rinse until cool under tap water. Leave to drain well in a colander. Meanwhile, coarsely chop the crab meat in a medium bowl; set aside. In a large bowl, chop all desired veggies except for the tomato. Add pasta and seasonings to taste. Stir in desired amount of mayo. Gently fold in the crab meat. Refrigerate until serving time. To serve, stir again, adding more mayo if needed for creaminess. If using, fold in the seeded and diced tomato.

PASTA & IMITATION CRAB SALAD

Steps:

• 1. In a large pot of boiling water, add the vegetable oil and salt. Add the pasta, and cook pasta for 8 minutes and 30 seconds.
• 2. During the last 30 seconds of cooking time, add the broccoli. After the 30 seconds, immediately drain and rinse the pasta and broccoli under cold water in a colander.
• 3. While the pasta and broccoli is draining in the colander, add the carrots, onion, cheese, and imitation crab meat to a large bowl.
• 4. In another bowl mix together, the mayonnaise and Italian dressing. Use 1-cup of the dressing to mix into the salad, and reserve the other cup for later.
• 5. Incorporate the 1-cup of dressing into the large bowl of vegetables, cheese, and meat. Add the pasta and broccoli to the bowl; stir gently to mix the salad.
• 6. Season the salad with a bit of the freshly cracked black pepper. Sprinkle the parmesan cheese over the salad, and gently fold in the grape tomatoes. Cover the salad, and place it in the refrigerator to chill.
• 7. After 2-3 hours of refrigeration, and before serving the salad; stir in a 3/4 cup to 1-cup of the mayonnaise/Italian dressing. The extra dressing will keep the salad creamy and moist, even up to a day or two later.