A seafood pasta salad made from crab, crawfish and shrimp, dressed with a Cajun seasoned buttermilk mayonnaise blend.
Seafood Pasta Salad
This is a great coastal Deep South seafood pasta salad that is pretty common down here, and I love it, although it's more often known as Imitation Crab Salad.I know, I know... imitation crab seems to scare some folks as if it's some kind of weird, alien substance, pretending to be food, when really, it is generally just a basic mix of Alaskan Pollock, King Crab meat and other seafood, and, it actually works great for salads like this. Personally? I really love it in this pasta salad.
Fresh crab, certainly much more pricey, may be used, but personally I prefer to save it for things like West Indies salad, crabmeat au gratin, gumbo, crab cakes or stuffed crab.
Frozen Louisiana crawfish tails have also gotten a little bit high dollar per pound, even down here, so when crawfish are in season and we bring them home by the sackfuls, I always peel some to set aside in the freezer for recipes like this. The salad is plenty good even without them though.
I also usually have raw, headless shrimp in the shell put up in the freezer, so I use a smaller variation of my regular shrimp boil recipe to cook the shrimp and then use the water to boil the pasta shells. It gives the salad great flavor and a nice, fiery kick, so if you also do that, remember, do not add any salt, pepper, Old Bay or Cajun seasoning to the salad or to the dressing, without first tasting it.
Here's how to make it.
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