Pasta Salad With Imitation Crab Recipes

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.

Steps:

• Cook pasta as directed on package. Rinse until cool under cold tap water. Leave to drain well in a colander.
• Chop crab meat in a medium bowl. Set aside.
• In a large bowl, chop all desired veggies. Add pasta and all seasonings. Fold in mayo (and sour cream, if using). Adjust mayo and seasonings to personal taste. Gently fold in the crab meat.
• Refrigerate. Stir again before serving, adding more mayo if needed.

Steps:

• Bring a large pot of lightly salted water to a boil.
• At the same time, heat oil in a large saucepan over medium heat. Add onion and garlic to the hot oil; cook until translucent, about 5 minutes. Stir in imitation crab and heat for 2 minutes.
• Begin cooking rotini. Add to the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While the pasta is cooking, stir half-and-half and parsley into the crab sauce; bring to a simmer. Continue to simmer crab sauce, adding pasta water as necessary, while pasta is finishing.
• Drain pasta.
• Mix Parmesan cheese into crab sauce and heat until melted, about 2 minutes. Serve over pasta.

Steps:

• 1. In a large pot of boiling water, add the vegetable oil and salt. Add the pasta, and cook pasta for 8 minutes and 30 seconds.
• 2. During the last 30 seconds of cooking time, add the broccoli. After the 30 seconds, immediately drain and rinse the pasta and broccoli under cold water in a colander.
• 3. While the pasta and broccoli is draining in the colander, add the carrots, onion, cheese, and imitation crab meat to a large bowl.
• 4. In another bowl mix together, the mayonnaise and Italian dressing. Use 1-cup of the dressing to mix into the salad, and reserve the other cup for later.
• 5. Incorporate the 1-cup of dressing into the large bowl of vegetables, cheese, and meat. Add the pasta and broccoli to the bowl; stir gently to mix the salad.
• 6. Season the salad with a bit of the freshly cracked black pepper. Sprinkle the parmesan cheese over the salad, and gently fold in the grape tomatoes. Cover the salad, and place it in the refrigerator to chill.
• 7. After 2-3 hours of refrigeration, and before serving the salad; stir in a 3/4 cup to 1-cup of the mayonnaise/Italian dressing. The extra dressing will keep the salad creamy and moist, even up to a day or two later.

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.