Prep time: 10 minutes
Cook time: 15 minutes
Yield: 8 servings
This will be your go-to recipe for all the potlucks, cookouts, BBQ’s and pool parties this summer! It’s our twist on the classic Southern macaroni salad recipe, just amped up with plenty of blue crab. Add some cooked shrimp and calamari to turn it into a hearty seafood salad that would be the perfect one-dish easy beach dinner.
8 ounces Big T Coastal Provisions Crab Dip
2 ribs of celery, diced
1/2 small red onion, minced
1/4 cup frozen peas, thawed
1 2-ounce jar diced pimento peppers, drained
2 tablespoons fresh parsley leaves, chopped
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
8 ounces macaroni pasta
1. Place the Big T Crab Dip, celery, onion, peas, pimento peppers, parsley, vinegar and mustard in a large mixing bowl. Stir to combine and set aside.
2. Heat a large stock pot of water until boiling. Add the pasta, and cook just until al dente about 8-10 minutes.
3. Drain the pasta, and immediately add to the bowl with the crab dip mixture. Stir to combine and coat the pasta with the sauce.
4. Place bowl in refrigerator, and chill until cold.