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Creamy Cajun Crab Pasta Salad

Creamy Cajun Crab Pasta Salad for a Zesty Summer Delight

Enjoy the vibrant flavors of Creamy Cajun Crab Pasta Salad, a perfect blend of creaminess and spice for summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Salads
Cuisine: American, Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Penne pasta Substitute with any short pasta like fusilli or rotini.
  • 1 pound Lump crab meat Can use shrimp or imitation crab for a similar texture.
  • 1 cup Diced bell peppers Use any color combination for visual appeal.
  • ½ cup Diced red onion Green onions can be used for a milder taste.
  • ½ cup Diced celery Can omit or substitute with cucumber.
For the Dressing
  • 1 cup Mayonnaise Greek yogurt can be used for a lighter version.
  • ½ cup Sour cream Can use a dairy-free alternative.
  • 2 tablespoons Cajun seasoning Adjust according to heat preference.
  • 2 tablespoons Fresh lemon juice Fresh lemon is preferred.
  • 1 teaspoon Garlic powder Fresh minced garlic can be used for a stronger taste.
  • 1 teaspoon Paprika Use smoked paprika for added depth.
  • Salt and pepper Use to taste.
  • Fresh parsley Dill can be substituted for a different herbaceous note.
  • Extra paprika For garnish and color.

Equipment

  • large pot
  • Mixing Bowl
  • Spatula
  • measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook until al dente, usually around 8-10 minutes. Drain and rinse under cold water.
  2. In a large mixing bowl, whisk together 1 cup of mayonnaise and ½ cup of sour cream. Add 2 tablespoons of Cajun seasoning, 2 tablespoons of fresh lemon juice, 1 teaspoon of garlic powder, and 1 teaspoon of paprika. Season with salt and pepper.
  3. Add the chilled penne pasta to the bowl with the dressing. Gently fold in 1 pound of lump crab meat, along with 1 cup of diced bell peppers, ½ cup of diced red onion, and ½ cup of diced celery.
  4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight to let flavors meld together.
  5. Before serving, gently stir the salad and garnish with freshly chopped parsley and a sprinkle of paprika.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 1mg

Notes

Fresh lump crab meat offers the best flavor. Allow salad to chill for at least an hour to help flavors meld beautifully. Overcooked pasta can become mushy, so cook until al dente. For lighter options, substitute mayonnaise with Greek yogurt.

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