I’m feeling krabby lately. I adore imitation crab. Well I adore real crab as well but the imitation kind is more affordable and I can eat it easily and way more often. It’s already cooked so I can just chop it up finely and make a container of krab salad for lunches. It’s great on crackers or cucumber slices for snacks too.
Spending time with my sister Linda recently, I knew I’d have to bring a container of krab salad along since she can be as krabby as me. I usually just improvise with the recipe and add green onion, a little garlic, cayenne, salt, pepper, and mayo. Then I chop up some black olives and also add a little ground horseradish for a nice snap. Simple to throw together and it always tastes good.
But for my trip to the Big City, I decided to follow an actual recipe for once. I found several that were pretty much the same as my own but one had a glug of lemon juice added to it. I smacked my forehead and said “duh” (I actually never do that). I’m a big proponent of adding a dash of some acid to every dish, whether it be a vinegar or a citrus such as lemon or lime. It just never occurred to me to add it to my krab salad! It made so much sense I deserved a forehead smack. So I used a smack and a glug. In that order.
I chopped my krab flakes into a fine dice and then chopped a handful of green onions also finely. I added them to a bowl along with the seasonings and mayo. I poured in the glug of lemon juice and mixed it all well. I covered and refrigerated the salad to allow the flavors to marinate and be ready for the next day.
Large pasta shells are always fun to use. They can be stuffed with so many things it boggles the mind. Spinach, mushrooms, lasagna fixings, even a Mexican taco filling is fun. I thought just having them cooked, still slightly al dente, then chilled, would be perfect. Then I could fill them with krab salad and we’d have a pasta salad!
That did work well. I boiled the pasta shells in salted water, then put them into cold water to stop them from cooking. I drained the shells and stored them in a covered container in the fridge. The next day I used my smallest cookie scoop and filled the shells with krab salad.
They were so fun to eat that way! It was best to just cram the whole shell into your mouth in one bite to avoid krab oozing out as you tried to bite the shell in half. But otherwise it was a neat way to have a pasta salad and definitely a fun way to indulge in my krab kraving. Groan. I apologize for that.
Pasta Krab Salad
1 lb imitation crab flakes
1 cup mayonnaise
1 tablespoon lemon juice
1/4 cup finely diced green onion
3 oz chopped black olives
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon horseradish (ground, not the sauce)
1 box large pasta shells
Dice crab flakes finely and add to medium sized bowl. Add mayo and rest of ingredients except the pasta shells. Stir well and refrigerate.
Bring water to boil in a medium large kettle. Add about a tablespoon of salt. Cook pasta shells in boiling water until slightly al dente yet. Drain and immerse in cold water to stop cooking. Drain again and refrigerate in a covered container.
The next day using a small cookie scoop, scoop a heaping tablespoon of salad into each shell. Arrange on plates and serve.