January 02, 2005
Faux Crab, Real Pasta Salad
Ingredients:
3/4 lb imitation crabmeat, in bite-sized pieces
1 stalk celery, chopped
1 heaping tablespoon mayo
2 teaspoons Old Bay seasoning
1/2 teaspoon celery seed
1/2 lb pasta*, cooked and drained
Directions:
In a large bowl with a lid, combine imitation crabmeat and celery. Add spices. Cover with lid and toss. Add mayo and pasta. Toss again to combine. Adjust seasonings to taste. This will keep for several days refrigerated.
*Note: What is imitation crabmeat? You can find it in the seafood section of the supermarket next to real crab. Mostly made out of Pollock (a type of fish, also known as whiting) it is often found in Chinese food and or in California Rolls. It's much more affordable then real crabmeat in the offseason, and while it doesn't taste the same, it's good in its own way.
*recommended: penne, small shells, any sort of "mini" pasta
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