Paul Newman Crab Salad Recipes

MARYLAND CRAB SALAD

This is a personal recipe -- tried and true -- made time and time again. I use this in the good ol summa' time, but can be used during the rest of the year as well. Normally, I buy "cold steamed blue crabs" from our local fish market, that are bursting with flavor after resting in the unique Maryland seasoning. I pick the meat, and make this cooling, refreshing salad. It is also great served on a saltine or toast points. Usually though, I just place atop a garden fresh lettuce leaf, and grab a cracker or two with it. If you get the time, marinate the crab meat in 1 tablespoon of Italian dressing for about 1 hour prior to gently folding together. If you don't get the time, that's okay too! Just enjoy You can substitute lobster, shrimp, or even conch meat.

Provided by Andi Longmeadow Farm

Categories Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Maryland Crab Salad image

Steps:

Carefully comb through crab meat for any extra shells.
Making sure not to break up crab, marinate crab pieces with Italian dressing for about 1 hour. But if you don't get a chance, ten minutes works well too.
Mix all other ingredients in a medium bowl thoroughly.
Add crab meat mixture to mayonnaise mixture and mix with spatula, again not to break up pieces.
You can either cool in fridge for an hour or two, or you can eat directly.

Nutrition Facts : Calories 225.9, Fat 11.6, SaturatedFat 1.7, Cholesterol 55.2, Sodium 1200.1, Carbohydrate 8.4, Fiber 0.4, Sugar 2.7, Protein 21.2

Ingredients

1 lb crabmeat, fresh (can use other suggested seafood)
1 tablespoon Italian dressing (to marinate the crab)
1 teaspoon Old Bay Seasoning (to taste, if prefer spicy go up to 1 tablespoon)
1/2 cup mayonnaise (important to use Dukes or Hellman's)
1/4 cup red pepper, diced
1/4 cup celery, diced
1 small spring onion, minced
1/4 teaspoon celery seed
1/8 teaspoon dry mustard (Dijon can be subbed)
1/8 teaspoon garlic powder
1 dash Tabasco sauce (add more for additional spicy taste)

PAUL NEWMAN CRAB SALAD

I invented this simple pasta salad about ten years ago, and my son requests it as his birthday meal ever since. It's always a hit at potluck dinners and tailgate parties. The trick to make it taste fresh is to dress shortly before serving. The extra dressing in the bottle can be used the next day if there are leftovers to freshen the taste. My son likes the leftovers, but I think it tastes best the day it is made.

Provided by lastMNcook

Categories Crab Salad

Time 20m

Yield 6

Number Of Ingredients 6

Paul Newman Crab Salad image

Steps:

Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
Put frozen peas into a large colander. Drain rotini over the peas. Fill the now-empty pot with cold water. Plunge pasta and peas into the cold water to chill completely; drain.
Mix imitation crabmeat, Swiss cheese, and parmesan cheese in a large bowl; add pasta mixture and toss to mix. Pour dressing over the salad and toss to lightly coat.

Nutrition Facts : Calories 370 calories, Carbohydrate 59.3 g, Cholesterol 24.4 mg, Fat 6.4 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 3.5 g, Sodium 905 mg, Sugar 13 g

Ingredients

1 (12 ounce) package rotini pasta
1 cup frozen petite peas, or more to taste
1 (8 ounce) package imitation crabmeat, flaked
⅔ cup shredded Swiss cheese
½ cup grated Parmesan cheese, or more to taste
⅔ (8 ounce) bottle bottled oil and vinegar salad dressing (such as Newman's Own®), or to taste

PAUL NEWMAN'S HOMEGROWN PASTA SALAD

Make and share this Paul Newman's Homegrown Pasta Salad recipe from Food.com.

Provided by linguinelisa

Categories Salad Dressings

Time 27m

Yield 6 serving(s)

Number Of Ingredients 14

Paul Newman's Homegrown Pasta Salad image

Steps:

In bowl combine olive oil and vinegar dressing, lemon juice, thyme, basil, garlic, red pepper flakes, salt and pepper. Taste and adjust to your liking. Set aside.
Cook pasta according to package directions. Drain.
Wash and chop vegetables for the salad. Combine with the pasta. Add dressing and toss gently.
Refrigerate 1 hour before serving.

Nutrition Facts : Calories 439.2, Fat 24.1, SaturatedFat 4.3, Sodium 389.2, Carbohydrate 48.6, Fiber 4.2, Sugar 4.2, Protein 8.6

Ingredients

1 cup olive oil and vinegar dressing
1/2 lemon, juiced
1/2 teaspoon thyme
1 teaspoon dried basil
1/2 teaspoon garlic, minced
1 pinch red pepper flakes
3/4 teaspoon sea salt
1/2 teaspoon pepper
12 ounces muticolored pasta
1/2 zucchini
1/2 yellow squash
2 roma tomatoes
1/2 cup artichoke heart
1/2 cup pitted black olives

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Paul Newman Crab Salad Recipes

MARYLAND CRAB SALAD

PAUL NEWMAN CRAB SALAD

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