Best 6 Spicy Crab Pasta Salad Recipes

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Indulge in a symphony of flavors with our Spicy Crab Pasta Salad, a delightful dish that tantalizes your taste buds with every bite. This culinary masterpiece combines succulent crab meat, tender pasta, and a medley of vibrant vegetables, all tossed in a zesty dressing that packs a punch. The salad is a harmonious blend of textures, with the crab's delicate sweetness playing off the crispness of the vegetables and the chewy pasta. The spicy dressing adds a layer of heat that lingers on the palate, while the fresh herbs bring a refreshing touch that balances the richness of the crab. This versatile dish can be served as a light lunch, a refreshing side dish, or even as a main course for a casual gathering. Its vibrant colors and enticing aroma will make it the star of any occasion. But that's not all, this article also features a collection of equally tantalizing recipes sure to satisfy every craving. From the classic Spaghetti Aglio e Olio to the comforting Creamy Pesto Pasta, and the indulgent Truffle Mushroom Risotto, each recipe is a culinary journey waiting to be explored. So, prepare your taste buds for a delightful adventure as we dive into the world of pasta salads and beyond.

# Spicy Crab Pasta Salad
**Prep Time:** 15 minutes
**Cook Time:** 15 minutes
**Total Time:** 30 minutes
**Servings:** 4

## Ingredients:
- 1 pound cooked crab meat, flaked
- 1 pound pasta, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red onion, diced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped

**Dressing:**
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Sriracha
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

## Instructions:
1. In a large bowl, combine the crab meat, pasta, tomatoes, cucumber, red onion, parsley, and cilantro.
2. In a small bowl, whisk together the olive oil, vinegar, mustard, Sriracha, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss to coat evenly.
4. Serve immediately or chill for later.

### Additional Recipes:

1. **Spaghetti Aglio e Olio:** Experience the simplicity and elegance of this classic Italian dish, where garlic, olive oil, and chili flakes dance together to create a symphony of flavors.

2. **Creamy Pesto Pasta:** Dive into a world of creamy bliss with this luscious pasta, where pesto's vibrant green hue meets the richness of cream, creating a decadent and unforgettable dish.

3. **Truffle Mushroom Risotto:** Embark on a luxurious culinary journey with this indulgent risotto, where earthy truffles and savory mushrooms mingle in a creamy embrace, leaving a trail of exquisite flavors in their wake.

Let's cook with our recipes!

HEALTHY PASTA WITH SPICY CRAB



Healthy Pasta with Spicy Crab image

"I was training for a marathon when I created this recipe. Crab is high in protein but low in fat, so it's a great balance to the carbs."

Provided by Bobby Flay

Time 30m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
1 pound spaghetti
2 tablespoons canola oil
2 Fresno chile peppers, finely chopped
2 cloves garlic, minced
1 cup dry white wine
1 pound jumbo lump crabmeat, picked over
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint
2 teaspoons finely grated lemon zest
Extra-virgin olive oil, for drizzling
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta.
  • Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
  • Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.

Nutrition Facts : Calories 440 calorie, Fat 8 grams, Cholesterol 53 milligrams, Sodium 280 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 27 grams

SPICY CRAB PASTA



Spicy Crab Pasta image

I made this up once when I was short on groceries. Surprisingly, it was super easy! The amounts for the spices are just my recommendation, but really it's just to taste.

Provided by BRIGHTEYZ

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package dry farfalle (bow tie) pasta
½ cup butter
1 (6 ounce) can crabmeat, drained and flaked
1 (14.5 ounce) can peeled and diced tomatoes, drained
1 ½ tablespoons red pepper flakes
1 tablespoon garlic salt
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Melt the butter in a separate pot. Mix in crabmeat and tomatoes. Season with red pepper, garlic salt, salt, and pepper. Cook and stir 10 minutes. Toss with cooked pasta to serve.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 46.1 g, Cholesterol 49.2 mg, Fat 13.4 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 7.6 g, Sodium 912.8 mg, Sugar 2.2 g

SPICY CRAB PASTA SALAD



Spicy Crab Pasta Salad image

This salad is something I came up with after canning cole slaw & mustard over the summer. I wanted to use the ingredients along with a package of immitation crab that needed to be used up. This seems daunting but it really is a nice change from the standard pasta salads we are used to. It's tangy, sweet & spicy with lots of...

Provided by Dawn Whitted

Categories     Seafood

Time 35m

Number Of Ingredients 14

3 c pasta, cooked (elbow, bow tie or other salad pasta)
1/2 c canned coleslaw *spicy*
1 c mayonnaise, light
1 Tbsp yellow mustard
2 Tbsp spicy sweet mustard or course ground mustard
1/4 c creamy salad dressing *italian/ranch*
3 Tbsp dill pickle relish or diced dill pickles
2 clove garlic, minced
1 Tbsp sugar
2 Tbsp white vinegar
1 Tbsp mrs. dash herb garlic blend
1 Tbsp black pepper
12oz pkg immitation crab, diced
1 c block cheese, diced (cheddar, colby, jack)

Steps:

  • 1. Bring 4 qts water to a boil and add pasta. Cook according to package directions until pasta is al dente approximately 9-11 minutes, drain and rinse with cold water.
  • 2. Add spicy canned coleslaw (optional) to pasta and chill for 30 minutes to an hour. *See Evelyn Horsley's Canned Cole Slaw Recipe on JAP - to make it spicy I simply followed the recipe and added 2 finely sliced or chopped jalepenos and 2 finely diced serrano peppers to the batch before canning into jars.
  • 3. For the sauce: In a mixing bowl combine all remaining ingredients except crab & cheese. Refrigerate covered until you are ready to put the salad together. *Spicy Sweet Mustard - There are lots of mustards on the market so either purchase one or I made my own version taking a little of JAP'ers Evelyn Horsley's & Dana Ramsey's spicy pepper mustard recipes adding honey or sugar and making some adjustments to my taste.
  • 4. After all has been chilled add 3/4 of the sauce to the pasta and mix well. Add 2-3 Tablespoons of milk or water to the remaining sauce and mix well then pour into pasta and stir. This just makes it so the sauce isn't so thick.
  • 5. Add cubed cheeses of your choice and finely chopped immitation crab and combine well. Garnish with green onion if you like
  • 6. You may serve this immediatly but I really prefer to chill this salad for at least another hour to let the flavors marry. **Not a spicy person just use regular course ground mustard in the sauce and don't put the spicy in your canned coleslaw.

SPICY CRAB SALAD



Spicy Crab Salad image

My creamy crab salad gets a boost of heat from Sriracha and a tangy touch from lime. It's ready fast, leaving me more time with guests. -Patti Lavell, Islamorada, Florida

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1/3 cup mayonnaise
1 tablespoon minced fresh parsley or cilantro
3 to 4 teaspoons Sriracha chili sauce
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups lump crabmeat (about 10 ounces)
Sliced multigrain bread, optional
Lime wedges, optional

Steps:

  • In a small bowl, mix the first six ingredients; gently stir in crab. If desired, spread over bread. Serve with lime wedges if desired.

Nutrition Facts : Calories 196 calories, Fat 15g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 748mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

SPICY CRAB AND VERMICELLI



Spicy Crab and Vermicelli image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 pound vermicelli
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter, cut into small bits
1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level
2 cloves garlic, chopped
2 shallots, thinly sliced
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1/4 cup dry sherry or Marsala
8 ounces, drained weight, lump crabmeat, shredded
1 (28-ounce) can crushed San Marzano tomatoes
1/4 cup half-and-half or cream, eyeball it
Shredded Romano or Parmigiano, your pick, optional
10 to 12 basil leaves, shredded

Steps:

  • Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
  • While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
  • Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.

SPICY CRAB AND CORN PASTA



Spicy Crab and Corn Pasta image

Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.

Provided by Lidey Heuck

Categories     dinner, weeknight, pastas, seafood

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt (Diamond Crystal)
12 ounces spaghetti
1 lemon
5 tablespoons unsalted butter
1 garlic clove, grated
1/4 teaspoon red-pepper flakes, plus more to taste
3/4 cup panko
1/2 cup dry white wine
Kernels from 1 large or 2 small ears corn (about 3/4 cup)
8 ounces fresh lump crab meat
3 tablespoons chopped fresh parsley
3 tablespoons grated Parmesan
Julienned or torn fresh basil leaves, for serving

Steps:

  • Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
  • Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
  • Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
  • Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
  • Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
  • Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.

Tips

  • To save time, use precooked crab meat. You can find it in cans or packages in the seafood section of most grocery stores.
  • Use a variety of vegetables to add color and flavor to your salad. Some good choices include cherry tomatoes, cucumbers, red onions, and bell peppers.
  • If you don't have any lemon zest on hand, you can substitute 1 teaspoon of lemon juice.
  • Make sure to taste the dressing before adding it to the salad. You may need to adjust the seasonings to your liking.
  • Serve the salad immediately, or chill it for up to 2 hours before serving.

Conclusion

Spicy crab pasta salad is a delicious and easy-to-make dish that is perfect for a summer meal. It is also a great way to use up leftover crab meat. Enjoy!

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