NEW ORLEANS STYLE CRABMEAT SALAD

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New Orleans Style Crabmeat Salad image

A flavorful twist to crab salad. Ingredient amounts can be adjusted to suit individual tastes. I usually add extra celery and olives.

Provided by Alskann

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups rotelle pasta, cooked al dente'
1 lb lump crabmeat, picked over for shells and cartilage
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup roughly chopped pimento stuffed olive (about 8 large)
2 tablespoons chopped green onions
2 tablespoons chopped parsley
2/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon minced garlic
cajun seasoning, to taste (I use Tony Chachere's)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon horseradish (or to taste)

Steps:

  • In a large bowl, combine the pasta, crabmeat, onions, celery, olives, green onions, and parsley.
  • In a small bowl, combine the oil, vinegar, garlic, cajun seasoning, salt,pepper, and horseradish; whisk to blend.
  • Pour over the crabmeat mixture.
  • Toss gently to coat, being careful to not to break up the crabmeat lumps.
  • Adjust seasoning, to taste.
  • Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.
  • Cooking time is chilling time.

Nutrition Facts : Calories 636.5, Fat 38.5, SaturatedFat 5.3, Cholesterol 86.1, Sodium 745.2, Carbohydrate 44.2, Fiber 6.3, Sugar 1.5, Protein 29.5

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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #lunch     #salads     #seafood     #american     #southern-united-states     #easy     #potluck     #picnic     #crab     #shellfish     #to-go     #presentation     #served-cold     #4-hours-or-less

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