Description
Bayou Breeze Cajun Crab Pasta Salad is a zesty Southern-style dish combining tender pasta, imitation crab, crisp veggies, and a bold, creamy Cajun dressing. It’s easy, crowd-pleasing, and perfect for potlucks, summer lunches, or picnics.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni or small pasta shells
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Creole or Cajun seasoning
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Salad Mix-ins
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 12 oz imitation crab meat, chopped
Garnish
- 1 tablespoon chopped parsley (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or small pasta shells and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking, then set aside to cool completely.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Cajun seasoning, lemon juice, garlic powder, onion powder, black pepper, and paprika until the mixture is smooth and well-blended.
- Combine the Salad: Add the cooled pasta to the bowl with the dressing. Then add the celery, red bell pepper, red onion, and chopped imitation crab meat.
- Toss the Salad: Gently toss all the ingredients together until everything is evenly coated in the creamy Cajun dressing, ensuring the crab and veggies are well distributed throughout the pasta.
- Chill the Salad: Cover the bowl and refrigerate for at least 1 hour to let the flavors meld. The salad can also be made up to a day ahead for an even deeper flavor.
- Serve: Just before serving, garnish the salad with chopped parsley if desired. Serve cold as a main dish or a flavorful side.
Notes
- Use real lump crab meat for a more luxurious taste, or stick with imitation crab for an affordable, still-delicious option.
- Feel free to add extra veggies such as corn or peas for added color and crunch.
- Adjust the Cajun seasoning to your preferred spice level.
- For a lighter version, substitute Greek yogurt for some or all of the mayo and sour cream.
- This salad travels well, making it ideal for picnics and potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side-dishes
- Method: Stovetop
- Cuisine: Southern, Cajun
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 290
- Sugar: 3g
- Sodium: 700mg
- Fat: 17g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg