Creamy Garlic-Butter Crab Pasta Salad
Yield: 6 servings
Total Time: 2h 45m
Holy crab, that’s good!
Ingredients
For the creamy garlic-butter dressing
- ⅔ cup mayonnaise
- 2 large cloves of garlic, finely chopped
- 4 tbsp unsalted butter
- 1 tbsp dried parsley
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire
- 1 tsp ponzu
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp crushed red pepper flakes
- ⅛ tsp MSG (monosodium glutamate), optional for savory depth
For the pasta salad
- 2 cups medium shells pasta, dry
- 1 lb. imitation crab meat, chopped
- 2 tsp garlic-infused extra virgin olive oil
- 1 stalk of celery, diced
- 1 large red bell pepper, diced
- 4 scallions, greens and whites, sliced
- ⅔ cup frozen peas
Instructions
Step 1: Gather all of the ingredients for the creamy garlic-butter dressing.
Step 2: Peel and finely chop the garlic, then add to a small saucepan.
Step 3: Add the butter.
Step 4: Heat butter and garlic, stirring occasionally, over medium heat for 6 mins. Take off heat.
Step 5: Pour the garlic-butter into a ramekin (or a similar sized container) and let rest at room temperature for 20 mins.
Step 6: Juice the lemon until you have 1 tbsp, then add the juice to a large bowl.
Step 7: Add the mayonnaise, Worcestershire sauce, ponzu, Dijon mustard, crushed red pepper flakes, MSG (optional), salt, and ground black pepper.
Step 8: Whisk until smooth and set aside.
Step 9: Gather all of the ingredients for the pasta salad.
Step 10: Cook the pasta in a large pot of boiling, salted water for the amount of time listed on the package for ‘al dente.’ This means the pasta should be fully cooked but still have a slight firmness when you bite into it.
Step 11: While the pasta cooks, and when the garlic-butter is done resting, slowly whisk the garlic-butter into the dressing to emulsify.
Step 12: Whisk until smooth and set aside.
Step 13: Drain the pasta (do not rinse).
Step 14: Return the pasta to the pot (off the heat) and add the frozen peas.
Step 15: Stir to combine.
Step 16: Cover the pasta and peas then let rest for 10 mins to soften the peas and cool the pasta.
Step 17: Toss the pasta and peas with the garlic-infused oil (without solids). Set aside.
Step 18: Dice the celery.
Step 19: Dice the red bell pepper.
Step 20: Thinly slice the scallion greens and whites.
Step 21: Drain the crab and pat dry.
Step 22: Chop the imitation crab and add to the dressing.
Step 23: Add the cooled pasta and peas to the bowl.
Step 24: Toss thoroughly to coat everything evenly.
Step 25: Refrigerate, covered, for 2 hrs to allow the flavors to meld.
When serving, let sit at room temperature for 10 mins then gently toss again.
