Crab pasta salad
For a new idea on what to do with your leftover crabmeat, try this delicious pasta salad. The dressing is low fat, yet it is incredibly warm and spicy. The pasta is cooked, drained and then mixed with the crabmeat to which tomato cherries and cucumber are added. Finally a light dressing made of yoghurt, celery, horseradish cream, sweet tomato pickle, mustard and paprika is mixed together and combined with the pasta and crab mixture.
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Crab pasta salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 12 oz (340 g) of pasta twirls
- 12 oz (340 g) of white crab meat
- 4 oz (115 g) of cherry tomatoes
- 300 ml (½ pint) of low fat yoghurt
- 1 red pepper
- ¾ cucumber
- 2 sticks of celery
- 2 tbsp of sweet tomato pickle
- 1 tbsp of lemon juice
- 2 tsp of horseradish cream
- ½ tsp of Dijon mustard
- ½ tsp of paprika
- Salt and pepper
Method
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- Cook the pasta in a pan full of boiling water until just al dente. When cooked, drain and rinse under cold water. Place into a large mixing bowl.
- Place the crabmeat into a separate bowl. Add the lemon juice and season with salt and pepper. Mix together then add to the pasta twirls.
- Halve the cherry tomatoes and add to the bowl.
- Halve the cucumber and remove the seeds. Cut into thin slices and add to the pasta.
- Wash and deseed the red pepper. Cut into small pieces and place into a small bowl. Pour boiling water into the bowl to just cover the red pepper pieces and leave for 1 minute.
- Drain the water and rinse under the tap. Dry the pepper on kitchen paper.
- Chop the celery into fine slices and add to the yoghurt.
- Stir in the horseradish cream, tomato pickle, mustard and paprika.
- Add the chopped red pepper and mix well.
- Add the dressing to the pasta salad and stir well to combine all of the ingredients together.
- Chill in the refrigerator for 20 minutes before serving.
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