As the days grow longer and the familiar, smoky scent of backyard grilling fills the air, we're all reminded of the simple joys of summertime - a time for gathering with friends and family, making memories, and of course, enjoying some wonderful food. Burgers and brats might be the stars of the show, but a truly great cookout is made complete by its supporting cast of delicious side dishes.
This creamy crab salad from 1993 is a nostalgic recipe that has graced picnic tables and potluck spreads for decades, and for good reason. This salad is the perfect companion to anything you pull off the grill. Its cool, creamy texture and refreshing taste provide a delightful contrast to the smoky, savory flavors of grilled meats.
Made with tender pasta shells, crisp celery, and savory imitation crab, this salad is tossed in a simple yet flavorful dressing that balances creaminess with a hint of tang. It's a straightforward, heartwarming dish that brings a touch of comforting, homemade charm to any summer get-together.
1993 Creamy Crab Salad With Pasta Shells
This timeless crab salad brings together a delightful mix of textures and flavors in one simple, comforting dish. Tender pasta shells are tossed with crisp celery, diced onion, sweet peas, and savory imitation crab meat. A classic, creamy dressing made from mayonnaise, a touch of sugar, and a hint of tangy vinegar coats every bite, creating a perfectly balanced and refreshing side. Easy to prepare and best served chilled, this salad is a heartwarming taste of nostalgia, making it the perfect companion for any potluck or backyard barbecue.
- Total Time: 2+ hours
- Yield: 8
Ingredients
- 8 ounces dry pasta shells or tri-color spirals
- 3 stalks chopped celery
- 1/2 diced white onion
- 1 lb imitation crab meat, chopped
- 1 cup frozen green peas
- 4 ounces cubed cheddar cheese
- 1 cup mayonnaise
- 1 tablespoon white sugar
- 2 tablespoons white vinegar
- 3 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Reserve 1/2 cup of pasta water
Instructions
- Bring a large pot of lightly salted water to a full boil. Add 8 ounces of dry pasta shells or spirals and boil for 8 to 10 minutes or al dente. You want the shells to be tender but firm. Drain and rinse under cold water.
- While pasta is cooking, prepare:
3 chopped celery stalks
½ onion, diced
1 lb chopped imitation crab meat - In a large bowl, whisk together:
1 cup mayonnaise
1 teaspoon sugar
2 tablespoons vinegar
3 tablespoons milk
1 teaspoon salt
¼ teaspoon ground black pepper
Add the pasta, celery, peas, cheese, and crab meat to the sauce and stir until evenly coated. If the mixture isn’t saucy enough for your taste, add in reserved pasta water a spoonful at a time until you reach the desired consistency. - Chill several hours before serving.
Notes
When making the sauce, taste it before mixing it with the pasta and other ingredients. If it isn’t sweet enough, add a bit more sugar. If it isn’t tart enough, add a bit more vinegar. It really is made to personal taste, make it however you like it.
- Prep Time: 15 minutes
- Category: Salad
- Method: Refrigerated