Creamy Crab Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12-16 oz imitation crab, shredded or pulled apart
02 -
1 lb pasta—rotini or bowtie works great
→ Dressing
03 -
1 teaspoon onion powder
04 -
1/2 teaspoon seasoned salt (Lawry's is a good one)
05 -
1 cup mayo
06 -
1 lemon, squeezed for juice
07 -
2 tablespoons fresh parsley, finely chopped
08 -
2 tablespoons optional sugar
09 -
Salt and pepper, as needed for taste
10 -
4 green onions, sliced thin (optional)
11 -
2 fresh garlic cloves, minced
12 -
1/2 cup buttermilk
# Instructions:
01 -
Boil a big pot of water, adding 1-2 tablespoons of salt. Cook your pasta for 10-12 minutes per the package. Drain and rinse with cold water, then let it cool completely.
02 -
As the pasta cooks, tear the crab into smaller chunks or bite-size pieces.
03 -
Grab a really large bowl and mix up the crab, mayo, buttermilk, garlic, lemon juice, and all the seasonings until they’re fully blended.
04 -
Toss the cooled pasta into your crab mixture. Stir well so everything gets coated. If you'd like, sprinkle green onions on top.
05 -
Pop the dish into the fridge for an hour or leave it overnight to chill. Stir once more before dishing it up to serve.
# Notes:
01 -
This dish feeds about 8 people easily.
02 -
If serving right away, put hot pasta in an ice water bath for 2-3 minutes to cool it quickly.
03 -
Don’t have buttermilk? You can swap it out with a substitute.