It was already a hot summer morning. Temperature was going to reach 100. I was
wasting time on browsing facebook, when I
came across a recipe for Crab Pasta Salad, posted by my friend Annabel Cohen.
Annabel is a local chef, writer, professional traveler, and great foodie.
Anyway, back to the crabs. I looked over the recipe and it sounded pretty easy, especially since it involved very little to do with stoves or ovens, other than the boiled water for pasta.
Here’s what you need:
12 ounces small uncooked pasta shells—I used farfalle
1 pound (1 large can) crabmeat
1 1/2 cups chopped red bell pepper
1/2 cup chopped Bermuda onion
1 cup chopped celery
1 pint small grape tomatoes, halved or 1 1/2 cups diced seeded tomato
1/2 cup fresh chopped dill
1/2 cup mayonnaise, (or thick Greek-style yogurt) (or more to taste)
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
1 tsp. minced garlic
1/4 tsp. ground cayenne pepper (or more to taste)
Fine sea salt (or kosher salt) to taste (I used lemon sea salt)
Fresh ground pepper to taste
Here’s what you do:
Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente (it should be pretty firm – do NOT overcook – I beg of you). Drain and rinse with cold water and drain again well.
Transfer to a large bowl. Add remaining ingredients and toss well with clean hands or a large spatula. Adjust seasonings to taste. Chill until ready to serve and toss again just before serving. Makes 4 servings.
I served this with fresh Motown Multigrain rolls from Avalon Bakery. Deeeelicious.
What’s your favorite recipe for a hot summer night?