Thursday, May 4, 2017

Shrimp & Crab Pasta Salad


Cold salads are wonderful for picnics and a quick lunch on a hot summer day.  With summer coming up, I thought I would share one of my favorites:

Shrimp & Crab Pasta Salad

2 cups small shell pasta, cooked and drained
1 stalk celery, finely diced
1/4 of a small red onion, finely diced (you can substitute any onion)
1 can of chopped crab meat (drained)  (can be omitted if you don't like crab)
1 can of tiny shrimp (drained)
1 tsp. dill
1/2 to 3/4 cup real mayonnaise
2 Tbsp. sour cream
1/8 cup evaporated milk (more or less)
1 cup shredded mozzarella cheese

Pre-cook the pasta in salted water, drain and set aside to cool for about 10 minutes.  Dice the celery and red onion, very finely.  Open the cans of tiny shrimp and crab meat and drain.  Mix all of the ingredients into the pasta and stir well.  If it is too thick, add a little more evaporated milk until it is a creamy consistency.

Serve with crackers.