Ingredients
8-12 oz Louisiana Lump Crab meat
1 Box of Elbow macaroni
1 Tablespoon Liquid Crab Boil 1 Tablespoon of garlic
1 Shallot finely diced
1 Red Bell pepper cut into matchsticks
¼ Cup finely chopped celery
¼ Cup chopped fresh parsley
Remoulade Sauce
½ Cup Mayo
Salt and Pepper
Cajun Seasoning of your choice
Lemon 1 Cup Panko Bread Crumbs
1 Bunch of chives
Preparation
Bring water to a boil according to instructions. Add 1 tablespoon of salt and 1 tablespoon of crab boil and pasta. Cook as directed. Drain, reserving 1 cup of pasta water, and set aside in a large bowl to cool.
Sauté garlic and shallot in a small pan with about a teaspoon of oil or butter for 3 minutes on low heat. *Deglaze with a splash of white wine. Add to cooling pasta.
To the pasta add peppers, celery and parsley and stir to combine.
Whisk together equal parts Remoulade sauce and mayo. Add a bit of pasta water to loosen if necessary. Season with Cajun seasoning to taste. Stir into pasta mixture.
Gently fold crab into pasta salad and chill for 10-15 minutes in the fridge. At this point you could add more seasoning if you want it spicier.
When ready to serve, place in a bowl and sprinkle toasted bread crumbs and chopped chives.
- White wine can be left out entirely based on preference.
