It's salad season and I'm excited to share this new one with you. It's quick, inexpensive and looks oh-so pretty on a plate. I was going to make it with shrimp but came across some imitation crab on sale at my market. All I can say is, what a difference in price, and it's worth a try! I used to be a snob about the Pollack/King Crab mixture and wouldn't give it a second thought. Well, times have changed. I'm a big girl now and have to admit, it's really quite delicious. The brand I bought is Trans Ocean Crab Classic and I'll buy it again.
Penne Pasta Crab Louie Salad
Serves 4-6
The Salad
6 oz uncooked penne pasta
8 oz imitation crab
1/2 cup finely diced celery
4 scallions (white and light green parts) chopped
The Sauce
1-1/2 T cocktail sauce
1/2 cup mayonnaise (I used lite)
1/4 cup sour cream (optional)
1/2-1 lemon
1 tsp Worcestershire sauce
1 T capers
salt and pepper to taste
The Garnish (use one or all)
hard boiled eggs
baby spinach
grape tomatoes halved
Olde Thompson Steak & Burger Seasoning
Prepare penne according to package directions. While pasta is cooking, prep your crab, celery and scallions. When penne is cooked, drain and rinse with cold water to stop the cooking. To make the Louie sauce, combine all ingredients, mix well and taste to see if you need additional salt, pepper or lemon. I like my Louie sauce on the lemony side. Mix your sauce with the cooled pasta, crab, celery and scallions and refrigerate until chilled.
Right before serving, I give the salad an additional squeeze of lemon to loosen it up a bit and regenerate it. Plate this baby up and enjoy, I sure did!
No comments:
Post a Comment