Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
Combine peas, water chestnuts, imitation crabmeat, mayonnaise, chives, and dill in a large bowl; stir until evenly mixed. Add cooled pasta and mix until coated.
Cook pasta until tender and drain.
While pasta is cooling, cut green onions and celery into very small pieces.
Chunk crab meat into bite-size pieces.
Mix pasta shells, onions, celery and crab together.
Add lemon juice and mayonnaise and mix thoroughly. Sprinkle with black pepper.
Refrigerate until cool and serve with crackers.
Recipe is easily doubled or tripled for large groups.
Cook Pasta according to package directions.
Remove shell pieces from crab meat
Cook pasta in boiling salted water until al dente. Drain.
Meanwhile, heat oil in a large frying pan over medium heat. Saute garlic for 1 min, until tender. Add tomatoes, asparagus and lemon zest. Cook for 1-2 mins, until asparagus is almost tender. Add pasta and lemon juice and toss to combine. Season then fold in crab meat. Remove from heat and add basil.
Serve with extra basil leaves, a drizzle of oil and a grinding of black pepper.
Cook the pasta in boiling salted water until al dente.
Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.
Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.
Drain pasta. Serve sauce over hot noodles.
Saute onion and garlic in butter until onion is nearly translucent.
Add oregano, basil, red pepper flakes and salt/pepper.
Add half and half, bring to boil.
Mix corn starch with enouch water to dilute it, and pour into boiling sauce until you get desired consistency.
Stir in crab and shrimp, cook another minute and take off of heat.
Spoon over angel hair pasta and enjoy!
Combine first five ingredients in food processor.
Boil pasta and cool.
Toss pasta, pesto, vegetables, crab and cheese together.
Refrigerate 30 minutes or more.
Mix Cheez Whiz, Margarine and Crab Meat in a bowl.
Cut your english muffins in half.
Spread the mixture onto the English muffins, like you would thick butter.
Toast them on Broil until lightly brown.
Remove and cut each half muffin into 4 pieces.
Enjoy!
Mix all ingredients together.
Bake at 350\u00b0 for 20 minutes in 9 x 13-inch baking dish.
Serve over rice or pasta.
Serves 3 to 4.
Boil pasta until tender; cool pasta.
Chop onion and carrots; throw in with pasta in bowl.
Shake Wishbone dressing bottle (good).
Pour over pasta mixture; then add mayo.
Stir real well. Season with lemon pepper, garlic (fresh or powder) and a little salt.
olden. Lightly fold in the crab.
Bring a pan of
Cook pasta according to package directions.
After pasta is tender, add drained crab meat and stir.
Let stand 3 minutes. Serve with tossed salad for complete, fast meal.
Note: This pasta is best made at least a half a day ahead of time.
Cook pasta and cool. While pasta is cooking, cut crab. Cut onion and pickles and add to large mixing bowl. Add remaining ingredients and mix. Then you can transfer to a bowl you can put in the refrigerator.
Prepare the pasta nuggets by following the cooking directions on the box.
Cut the broccoli into florets.
Place the broccoli florets in a saucepan with 1-inch of water.
Partially cook the broccoli florets.
Dice 1/3 cup of red pepper and 1 medium sized tomato.
Slice the imitation crab into bite sized pieces.
Combine all these ingredients in a large salad bowl.
Add desired amounts of mayonnaise and Italian dressing.
Refrigerate for at least an hour.
Bring butter and milk to simmer.
Add garlic, salt, pepper and a little Parmesan cheese.
Simmer 10 minutes.
Quickly stir the crab meat to warm it and pour mixture over noodles.
Mix in remaining Parmesan cheese and serve with garlic bread.
Add minced mushrooms or grated zucchini for added flavor and color.
Also great as cold pasta salad.
p your water for the pasta.
Cut your Kielbasa half
Cook pasta according to package directions; drain and rinse in cold water. Place in refrigerator to cool.
When pasta is cool, stir in crab, green pepper, tomatoes and onions.
For dressing, combining dressing ingredients; pour over salad and gently toss to coat.
Cover and refrigerate for 2-4 hours.
When serving if salad seems a tad dry add a little more Italian Salad Dressing.
Sliver Parmesan Cheese over the top and serve with warm Italian Bread and more salad dressing for dipping.
Cook pasta and set aside.
Melt butter in small skillet. Add garlic and onion and cook until tender. Add wine and cook until liquid reduces to half. Add salt and pepper.
In large skillet, heat 1 tbs butter and flour. Cook until smooth. Add milk slowly, stirring to smooth out. Add onion mixture, stir, Add crab meat, stir. Add pasta and stir.
Serve with grated romano cheese.
Cook the pasta as directed on the box.
Meanwhile, in a saucepan, melt the butter over medium heat.
Add the onion and cook, stirring often until softened, for about 5 minutes.
Stir in the flour and cook for about 1 minute.
Stir in the clam juice, cream and garlic powder.
Bring to a boil, stirring continuously.
Drain pasta and return to the pot.
Stir in the imitation crab and cream sauce.
Toss to combine all the ingredients.
Garnish with cilantro or parsley if desired.
Cook pasta according to package directions. Drain and set aside.
Combine sauce ingredients in a small processor and process until smooth.
Spray a non-stick skillet with cooking spray and gently heat crab. Add noodles, tomatoes, and sauce. Stir and cook until heated through.
Top with parmesan cheese.