|A seafood pasta salad made from crab, crawfish and shrimp, dressed with a Cajun seasoned buttermilk mayonnaise blend.|
Seafood Pasta SaladThis is a great coastal Deep South seafood pasta salad that is pretty common down here, and I love it, although it's more often known as Imitation Crab Salad. Imitation crab scares some folks by virtue of that name, but it is generally a basic mix of Alaskan Pollock, King Crab meat and other seafood, and works great for salads like this, and, in fact, I like it better in this pasta salad.
Fresh crab, certainly much more pricey, may be used, but personally I prefer to save it for things like West Indies salad, crabmeat au gratin, gumbo, crab cakes or stuffed crab.
Frozen Louisiana crawfish tails have gotten a little bit high dollar per pound, even down here, so when crawfish are in season and we bring them home by the sackfuls, I always peel some to set aside in the freezer for recipes like this. The salad is plenty good even without them though.
I also usually have raw, headless shrimp in the shell put up in the freezer, so I use a smaller variation of my regular shrimp boil recipe to cook the shrimp and then use the water to boil the pasta shells. It gives the salad great flavor and a nice, fiery kick, so if you also do that, remember, do not add any salt, pepper, Old Bay or Cajun seasoning to the salad or to the dressing, without first tasting it.
Here's how to make it.
Recipe: Seafood Pasta Salad©From the Kitchen of Deep South Dish
Prep time: 15 min | Yield: About 4 to 6 servings
For the Dressing:
For the Salad:
- 1 cup of mayonnaise
- 1/2 cup buttermilk, sour cream or Greek yogurt
- 1 tablespoon of lemon juice or apple cider vinegar
- 1/2 teaspoon of granulated sugar
- 1 teaspoon of Creole mustard
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of dill weed
- 1 tablespoon of fresh parsley, chopped
- 2 cups of dry medium pasta shells, cooked and drained
- 1 pound package of small (51/60 count) cooked shrimp
- 1 cup of cooked, peeled crawfish tails
- 1 cup of fresh crab or 1 (8 ounce) package of imitation crab
- 1/2 teaspoon of Cajun or Creole seasoning
- 1/2 teaspoon of Old Bay seasoning
- 2 green onions, sliced
- 1/4 cup of chopped sweet bell pepper
- 1/4 cup of chopped celery
- 1 tablespoon of chopped pickled jalapeno
- Salt and freshly cracked black pepper, only as needed, to taste
In the bottom of a large serving bowl or lidded storage bowl, whisk together the dressing ingredients; set aside.
Prepare the pasta, drain and let cool. Place pasta in the bowl on top of the dressing. Add the seafood to the top of the pasta and sprinkle lightly with the Cajun seasoning and Old Bay. Add green onion, bell pepper, celery and jalapeno. Toss, taste and adjust seasonings, adding salt and pepper only if needed. Serve immediately or refrigerate until needed to further develop the flavors. If refrigerated, toss with a few splashes of milk to freshen before serving.
Cook's Notes: If you are boiling your own shrimp, reserve the leftover cooking water and use it to boil the pasta. It adds fantastic flavor to the salad, but remember, depending on the heat and seasoning used in your boil, do not add any salt, pepper, Old Bay or Cajun seasoning to the dressing or salad, until you taste the salad after it is dressed. When using my own shrimp boil, I don't add any additional salt, pepper, Old Bay or Cajun seasoning.
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©Deep South Dish
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