Crab Lemon Pepper Bow Tie Salad Recipes

BOW TIE CRAB PASTA SALAD

Steps:

• In a large bowl, combine the cooked pasta noodles, crab meat, celery, bell pepper, and purple onion. Set aside.
• In a separate small bowl, whisk together the mayonnaise, lemon juice, seafood seasoning, and black pepper. Pour the dressing over the noodles and other ingredients. Gently stir to combine.
• Serve immediately or chill until ready to serve. Store leftovers in the refrigerator for up to 3 days.

LEMONY CRAB BOW TIE SALAD

Steps:

• Cook pasta according to package directions; drain. Rinse with cold water; drain again.
• Meanwhile, in a large bowl, stir together sour cream, mayonnaise, lemon juice, sugar, dill weed, pepper and salt. Add cooked pasta, cucumber, celery, carrot and green onion; toss gently to coat.
• Add crabmeat; toss gently to combine.
• If desired, cover and chill for up to 1 hour.

BOW TIE SEAFOOD SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse in cold water. Place in a large bowl and add the crab, shrimp, celery, onions and green pepper.
• In another bowl, whisk the mayonnaise, pickle relish, mustard, salt, dill and pepper.
• Pour over pasta mixture and toss to coat.
• Cover and refrigerate for at least 2 hours before serving.

PASTA WITH SHRIMP, OYSTERS, AND CRABMEAT

Steps:

• Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
• Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.