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Architect Mom

Architect Mom

Drafting a life

Crab Salade N’Orleans

by Joan Robinett Wilson on July 19, 2011

Crab Salade N’Orleans

I needed to have a pasta salad for this year’s Fourth of July menu. I also wanted some seafood as we were out at the beach this year. I could have gone with the tried and true tuna macaroni salad, but this  year I decided to take a walk on the wild side.  I had some crab in the freezer, so I decided to go with some kind of crab pasta recipe.  I found an intriguing one in my 1981 Cooking for Applause cookbook from the backers of the repertory theatre of St. Louis.  It called for flat beer in the dressing, so I found a beer in the fridge, popped it open and poured some out to flatten it.  The kids were out to a movie that night with the Lieutenant and it caused some consternation that night when they came home to an open beer bottle as I am not known to imbibe.  It’s probably a really good thing that I don’t imbibe…..I was put under the inquisition the next morning and had to explain it was all for the salad.  I actually think the beer imparted a really good taste to the salad. Anyways, here is my adaption of Crab Salade N’Orleans, flat beer and all.

Crab Salade N Orleans

Ingredients:

  • 2 pounds crab meat
  • 1 pound shell pasta (small or medium), cooked per box
  • 2 cups celery, chopped
  • 1 cup green pepper, chopped
  • 2 cups mayonnaise
  • 1/2 cup flat beer
  • 1 T. lemon juice
  • 1/4 cup onion, minced
  • 1 1/2 t.(more if you deem necessary) salt
  • 1 T. curry powder
  • 1/2 t. dry mustard
  • dash fresh ground pepper

Cooking Directions:

  1. Combine crab, pasta, celery and green pepper in a large bowl.
  2. Combine mayo, beer, lemon juice, onion, salt, curry, mustard and pepper.
  3. Add dressing to pasta mixture, tossing gently.
  4. Refrigerate for 3-4 hours.
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Filed Under: eat, Salad Tagged With: crab, curry, eat, food, pasta, salad

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Comments

  1. Lynn says

    July 22, 2011 at 5:50 pm

    How is it that we live in the PNW and crab meat is $23/lb at Central Market? Used a 1/4 lb crab meat and about a pound of shrimp. Still really good!

    Reply
    • architect mom says

      July 23, 2011 at 5:29 pm

      That’s crazy, but shrimp is a great substitute!

      Reply

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Snohomish, WA is where you’ll find me, architect mom, ”drafting a life”; working from home as an architect, managing my family’s lives, forgetting to clean the house, building some crazy thing or another, sometimes cooking a great meal and always packing my kids horrible lunches.

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