Best Spicy Crab Pasta 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.

HEALTHY PASTA WITH SPICY CRAB

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta.
• Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
• Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.

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!

SPICY CRAB PASTA SALAD

Steps:

• 1. Bring 4 qts water to a boil and add pasta. Cook according to package directions until pasta is al dente approximately 9-11 minutes, drain and rinse with cold water.
• 2. Add spicy canned coleslaw (optional) to pasta and chill for 30 minutes to an hour. *See Evelyn Horsley's Canned Cole Slaw Recipe on JAP - to make it spicy I simply followed the recipe and added 2 finely sliced or chopped jalepenos and 2 finely diced serrano peppers to the batch before canning into jars.
• 3. For the sauce: In a mixing bowl combine all remaining ingredients except crab & cheese. Refrigerate covered until you are ready to put the salad together. *Spicy Sweet Mustard - There are lots of mustards on the market so either purchase one or I made my own version taking a little of JAP'ers Evelyn Horsley's & Dana Ramsey's spicy pepper mustard recipes adding honey or sugar and making some adjustments to my taste.
• 4. After all has been chilled add 3/4 of the sauce to the pasta and mix well. Add 2-3 Tablespoons of milk or water to the remaining sauce and mix well then pour into pasta and stir. This just makes it so the sauce isn't so thick.
• 5. Add cubed cheeses of your choice and finely chopped immitation crab and combine well. Garnish with green onion if you like
• 6. You may serve this immediatly but I really prefer to chill this salad for at least another hour to let the flavors marry. **Not a spicy person just use regular course ground mustard in the sauce and don't put the spicy in your canned coleslaw.

SPICY CRAB SALAD

Steps:

• In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.

SPICY CRAB SALAD TAPAS

Steps:

• Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour., Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets., Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately.

SPICY CRAB OVER PASTA

Steps:

• In a large skillet or saucepan, heat the oil with the garlic, bell pepper and red pepper flakes over moderate heat.
• When they sizzle, add the tomatoes, crushing them with your hands.
• Stir in the fish stock, tomato paste, parsley, sugar, lemon zest and bay leaf.
• Simmer for 7 to 10 minutes, until thick but still fairly liquid.
• Then stir in the crabmeat and continue simmering until the sauce is thick, 3-5 minutes more.
• Serve over hot cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.

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.