2016-12-31 - Old Bay Seafood Pasta Salad
A couple of years ago Karen shared with me some of her Old Bay seafood salad. I liked it very much but her recipe is seafood only and no pasta. Although I might make a small amount with just seafood if I were in the mood for seafood salad on lettuce, or in sandwiches, but most of the time I prefer to add pasta, so I can eat "as is".
Ingredients:
=========
2 tbsp oil
4 cups water
1/2 tsp salt
1 box (12 oz.) Barilla orecchiette ("little ears")
1 or 2 stalks finely chopped celery
1/4 lg. sweet onion chopped
1 lb crab
1 lb lobster
1/2 lb shrimp (because I was feeling cheap, else 1 lb shrimp)
1/2 tsp salt
1 tbsp Old Bay seasoning
1/2 cup Hellman's Real mayo (approx.)
1 tbsp lemon juice
Directions:
========
Heat pot on Sautee, add first four ingredients: oil, water, salt, pasta. Stir lightly, for no reason other than that's what I'm in the habit of doing from cooking on a stove.
manual, pressure high, 6 min, quick release
6 min = al dente orecchiette ("little ears")
(I prefer well done pasta. Next time will do at 7 min. and that should be perfect, for me. Orecchiette is a substantial pasta, it isn't anything like the somewhat similarly shaped shells. If you cook shells for 6 or 7 min. I suspect you will get mush.)
When pasta is finished, drain excess water and rinse with cold water until cooled. Immerse in ice cold water for several minutes until pasta is thoroughly chilled (or drain and refrigerate for 3 or 4 hours, or overnight).
When pasta is cold, drain water and add the chopped vegetables and seafood. Stir to mix lightly.
Add mayo, lemon juice, salt, Old Bay seasoning, and mix well.
It's time to eat!
Cooking this pasta was a wonderful experience, no watching the pot, no standing and stirring to keep the pasta from sticking for 10 or 20 minutes. Just set it and listen for the beep.
There was still plenty of seafood in addition to the pasta, so next time I'll make with half a pound each of the seafood.
Ingredients:
=========
2 tbsp oil
4 cups water
1/2 tsp salt
1 box (12 oz.) Barilla orecchiette ("little ears")
1 or 2 stalks finely chopped celery
1/4 lg. sweet onion chopped
1 lb crab
1 lb lobster
1/2 lb shrimp (because I was feeling cheap, else 1 lb shrimp)
1/2 tsp salt
1 tbsp Old Bay seasoning
1/2 cup Hellman's Real mayo (approx.)
1 tbsp lemon juice
Directions:
========
Heat pot on Sautee, add first four ingredients: oil, water, salt, pasta. Stir lightly, for no reason other than that's what I'm in the habit of doing from cooking on a stove.
manual, pressure high, 6 min, quick release
6 min = al dente orecchiette ("little ears")
(I prefer well done pasta. Next time will do at 7 min. and that should be perfect, for me. Orecchiette is a substantial pasta, it isn't anything like the somewhat similarly shaped shells. If you cook shells for 6 or 7 min. I suspect you will get mush.)
When pasta is finished, drain excess water and rinse with cold water until cooled. Immerse in ice cold water for several minutes until pasta is thoroughly chilled (or drain and refrigerate for 3 or 4 hours, or overnight).
When pasta is cold, drain water and add the chopped vegetables and seafood. Stir to mix lightly.
Add mayo, lemon juice, salt, Old Bay seasoning, and mix well.
It's time to eat!
Cooking this pasta was a wonderful experience, no watching the pot, no standing and stirring to keep the pasta from sticking for 10 or 20 minutes. Just set it and listen for the beep.
There was still plenty of seafood in addition to the pasta, so next time I'll make with half a pound each of the seafood.
Comments
-
on 2017-Feb-13 16:02:12 Balcony Birder said 2017-1-19 Update: As it turns out, my recipe is adapted from Karen's, and Karen's is adapted from Martha Mitchell, her mother-in-law. Here is Martha's recipe as originally written and given to Karen:
Shrimp Salad:
============
16 oz. mayo
1 box shells
1/2 onion
celery
1 oz vinegar
1/2 pack sweet-and-low
2 oz milk
2 lbs shrimp
1 lb crab imperial
salt
pepper
old bay
Photo info
Random image
