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Crab Pasta Salad

1 lb. medium pasta shells
1/2 lb. crabmeat
1 can medium black olives, sliced
1 medium red bell pepper,    diced
3 or 4 green onions, sliced thin about two inches into the green
3 stalks of celery, diced
1 1/2 cups plain nonfat yogurt
1/4 cup fat free    mayonnaise
1/2 TBSP. Spike seasoning    (optional)
1 tsp. celery salt
1 TBSP. yellow mustard
1/2 TBSP. soy sauce
1/4 cup Italian vinaigrette salad dressing

Cook pasta according to package instructions.
Drain and rinse with cold water.
In a very large bowl, mix the pasta, crab, olives, red peppers, green onions and celery.
In a small bowl, whisk together the yogurt, mayo, Spike seasoning, celery salt, yellow mustard, soy sauce and salad dressing.
Pour the dressing over the pasta and veggies and stir to combine.
Refrigerate at least two hours before serving.
NOTE - DO NOT use Greek yogurt for this recipe. It is too thick and doesn't give the dressing the right consistency or flavor.

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