Crab and Pasta Salad with Cream Dressing, No Added Refined Sugar
International dishesSaladsItalyabout 30 minutes
This crab and pasta salad is cool and soft, the strands coated in a light, creamy dressing. The mashed egg yolk scattered on top is what makes it. Handling the onion is the tricky part, since raw onion left unsalted tastes sharp.
The sliced onion is salted for 10 minutes, then rinsed and squeezed dry to take the sharpness out. The dressing is Lean Mayo with cream, salt and pepper. The pasta boils a few minutes past the packet time so it stays soft in a cold salad.
This batch weighs about 304g, at roughly 165 calories per 100g.
Method
Boil 50g spaghetti in water with 1 teaspoon cooking oil so the strands do not stick, then lift out, soak in cold water and drain.
Thinly slice 1/4 onion, salt it with 1 teaspoon salt, leave for 10 minutes, then rinse and squeeze dry.
Hard boil 1 chicken egg, separate the yolk and mash it, and dice the white.
Rinse 3 sprigs cilantro and chop them.
Make the dressing: mix 2 tablespoons Lean Mayo with 1 tablespoon cream, 1/4 teaspoon black pepper and 1/4 teaspoon salt.
Put the spaghetti, 100g crab meat, onion, egg white and cilantro in a bowl and toss with the dressing.
Lift the salad onto a plate and scatter the egg yolk and cilantro over the top.
Tips
Boil the spaghetti 2 to 3 minutes past the packet time so it stays soft in a cold salad.
Salting the onion for 10 minutes takes out the sharpness, then squeeze it thoroughly dry.
Drain the pasta well before tossing, since any water thins the dressing.
Fifteen minutes in the fridge after tossing makes the salad cooler and fuller in flavor.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.