Lump Crab Pasta Salad Recipe Recipe For Shrimp

EASY SHRIMP & CRAB PASTA

Steps:

• Saute onion and garlic in butter until onion is nearly translucent.
• Add oregano, basil, red pepper flakes and salt/pepper.
• Add half and half, bring to boil.
• Mix corn starch with enouch water to dilute it, and pour into boiling sauce until you get desired consistency.
• Stir in crab and shrimp, cook another minute and take off of heat.
• Spoon over angel hair pasta and enjoy!

CRAB AND SHRIMP PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 10 minutes. Drain, and rinse under cold water to cool. Transfer to a large bowl, and set aside.
• In a small bowl, mix together the mayonnaise, vinegar, olive oil, salt and pepper. Pour over the pasta and stir to coat. Add the crab, shrimp, tomatoes, cucumber, black olives and bell pepper; mix gently to coat with the dressing. Taste, and adjust seasoning if desired. If the pasta is too dry, mix in more mayonnaise.

CRAB AND SHRIMP BOIL PASTA

Steps:

• Bring a large pot of salted water to boil for the pasta.
• As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.
• Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)
• Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.
• Cook pasta in salted water according to package directions. Drain and set aside.
• Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.

SHRIMP AND CRAB MACARONI SALAD

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel eggs and reserve 1 egg for the garnish. Chop the remaining 4 eggs.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large mixing bowl, combine macaroni, eggs, celery, onion, green pepper, shrimp and crab.
• In a separate mixing bowl, whisk together mayonnaise, milk, dill, mint, salt, sugar, cocktail sauce and hot pepper sauce.
• Pour the dressing mixture into the macaroni mixture and mix thoroughly. Sprinkle top with paprika and decorate with extra sliced egg. Seal the bowl with plastic wrap and chill for 4 to 6 hours.

CRAB/SEAFOOD PASTA SALAD

Steps:

• 1. Gather and prep all ingredients (dice celery, chop onion, shred carrot, snip chives, chop imitation crabmeat and/or shrimp & if using fresh lump crabmeat, pick through for shells.)
• 2. In large mixing bowl, combine mayonnaise, Old Bay seasoning; & seasoned salt; mix well.
• 3. Cook pasta according to package directions.
• 4. Drain, rinse well with cold water, then drain pasta very well, shaking and turning to remove almost every drop of water.
• 5. Add drained pasta to mayonnaise mixture; mix well.
• 6. To pasta, add celery, onion, carrot and chives; mix well.
• 7. Taste for seasoning; add salt and/or pepper, as desired.
• 8. Add capers and/or chopped dill pickle and seafood of your choice; gently combine.
• 9. Cover and refrigerate until ready to serve (it's best to let it chill thoroughly for at least 1 or 2 hours.) Stir to "remix" the ingredients before plating; you may add a little more mayonnaise if it seems a little drier than you prefer.
• 10. Garnish with chives or as desired.
• 11. Cover and refrigerate leftovers.