7/04/2012

Crab Salad with Colorful Pasta Swirls


Going with the proposition that one can never have too many salads in the summertime, (and yes, you can be too thin - think anorexic) we have found another winning combination.  One with crunchy things, savory crabby notes, some green, some red, a carb or two (got to love those colored spirals), a hit of salty capers and a bite of daikon dice.  Just what your day needs to finish in a satisfying manner.  The actual elements can be varied according to what's available. 


The dressing has its own thing going with mayo and mustard, kefir, squeeze of agave nectar and lemon. It aims to please.  I think we need jolts of high intensity flavor when the weather is warmer.  Not to mention HOT.  It's not really here, but I know some of you are enduring real scorchers.   On the other hand, you folks in Australia and NZ might be more in the mood for hot stews.  With a side of Crab and Pasta Salad
.
Chill your can of crab first, unless you are pulling out all the stops and going with a high end, fishmonger's special tub, if you can get it. Or you have a personal fisherman handy.  I had a can lurking in my pantry and wanted to use it as nicely as possible, under the circumstances.  Which being, not making a trip to the store.   And, it was fine.  Just drain well and squeeze some lemon all over it.

 Crab Salad with Pasta Swirls

Serves 2 generously

1 cup multi-colored pasta spirals (I used fusilli aux legumes)
3 green onions, minced
1/2 red and green bell pepper, diced
1/2 cup diakon, diced (or sliced radishes)
1 can crab
2 tablespoons capers
2 tablespoons parsley, chopped
1 cup lettuce, sliced
1 cup cabbage, sliced finely


Dressing
1/3 cup mayonnaise
1/4 cup kefir (or yogurt)
2 tablespoons good quality mustard
1/2 lemon, juiced
1 - 2 tablespoons vinegar
1 tablespoon agave nectar or honey
1 teaspoon salt (taste and add more if needed)
some grinds of pepper

While your pasta water comes to boil, adding a generous spoonful of salt, prepare the dressing, and chop the veggies.  Drain the crab, break it up a bit and squeeze some lemon over before adding to the salad.  Toss everything nicely and enjoy!


This was perfect for a summer evening.  Good zaps of flavor.  And, I do need a jolt of something.  Just feeling so incredibly lazy.  Which I don't remember being a worry in my youth.  Then the attitude was more one of getting away with doing as little as humanly possible, without getting yelled at.   Oh well, it IS a Holiday.  Happy Fourth of July! 

This will go to fellow Hawaiian blogger, Deb's Souper Sunday event over at Kahakai Kitchen, which now includes sandwiches and salads as well as soups, so you can go get inspired at her round-up Sunday.

3 comments:

Joanne said...

I love how this mixes two summer salads into one! You're right...too much salad in the summer doesn't exist!

Deb in Hawaii said...

If it didn't look got enough already, you sold me with the capers--yum! ;-) Thanks so much for sharing your salad with Souper Sundays--always a pleasure to hve you join in.

Swathi Iyer said...

Delicious salad i like colorful pasta as my princess favorite.