This makes a nice sized salad for a normal BBQ with ten to twenty people or so. If you are going to a bigger event, I would recommend doubling it. Everyone is going to want to try this, and you don’t want to run out. Don’t ever worry about making too much, because the leftovers store nicely for a few days in the fridge. They are always gone before they go bad at my house. Between my husband and myself, I think we could eat this whole dish ourselves!
Check out what they are saying about this recipe over at Group Recipes:
“DELICIOUS! I use shrimp instead of crab, and it is still soo tasty! Making it tomorrow for my sister’s bbq!”
You can even add shrimp and crab both and this is just as tasty… even better I think!
Ingredients
12 ounces Barilla medium pasta shells
Morton salt
1/2 pound imitation crab meat, broken into pieces
1 cup Hellmann’s mayonnaise
1/2 cup buttermilk
4 green onions, thinly sliced
1/4 cup EACH red and green pepper
2 stalks celery chopped
1 lemon, juiced
1 teaspoon chopped scallion
1/2 teaspoon chopped garlic
1/2 teaspoon seasoned salt
2 tablespoons chopped parsley
salt and pepper to taste
Instructions
Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes. Rinse, drain and set aside.
Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, peppers, celery, lemon juice, scallion, garlic, seasoned salt, parsley and pepper to taste. Add the pasta shells and mix again. Cover and chill overnight.
Enjoy
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Quick Tip: Miracle Whip can be used instead of mayo if you like that more.
Thanks again to Group Recipes for this tasty recipe.
