Best Shirleys Pasta Crab Salad Recipes

CREAMY CRAB AND PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain.
• In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
• In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.

CRAB PASTA SALAD

Steps:

• Boil pasta until al dente. Once tender, remove from heat, strain, and rinse with cold water until pasta is cool. Drain excess water.
• Chop all veggies and mince crab meat.
• Add ingredients to a large bowl with the dressings, mayo, spices, and pasta.
• Mix well and cover tightly. Place in the fridge for 4 hours.
• Unwrap cover and mix well before serving. You will notice the pasta will have sucked up about 50% of the dressing.
• Enjoy!

PASTA CRAB SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Toss with crab and vegetables. Combine remaining ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate at least 2 hours before serving.

SHRIMP 'N' SHELLS SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, for dressing, combine the mayonnaise, cheese, buttermilk, onion, parsley, basil, salt and pepper in a blender or food processor; cover and process until blended., Drain the pasta and rinse in cold water. In a large bowl, combine the pasta, shrimp, peas, pimientos, tomato and onions. Add dressing and toss to coat. Cover and refrigerate until chilled.

SHIRLEY'S PASTA CRAB SALAD

Steps:

• 1. Defrost crab and cut into 1/2 inch disks 2. Cook pasta and rinse in cold water 3. Combine pasta, crab and greens. Dress. 4. Top with parsley and pine nuts just before serving

SHRIMP AND PASTA SHELL SALAD

Steps:

• Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
• Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
• Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
• Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.

CRAB AND PASTA SALAD

Steps:

• Cook the noodles al dente, rinse and cool. I like to gently remove the water from the noodles by tossing with paper towels in my hand -- they hold the sauce better.
• Rinse the crab meat and separate into bite sized pieces.
• In a large bowl, combine the crab, mayonnaise, poppy seed dressing, salt & pepper.
• Add the noodles and a handful of the cheese to the crab mixture and combine.
• Refrigerate for at least an hour, and add more parmesan to the top to serve.

FAVORITE CRAB PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the coleslaw, mayonnaise, onion, dill and salt. Stir in crab., Drain pasta and rinse in cold water. Add to coleslaw mixture; toss to coat. Chill until serving.