This crab pasta salad with creamy mayo dressing is a cool plate of soft pasta and sweet crab meat. The hard part is the onion, since any sharpness left in it takes over the whole dish.
The onion is sliced thin, salted with 1 teaspoon of salt for 10 minutes, then rinsed and squeezed dry. The pasta is boiled 2 to 3 minutes past the packet time so the strands are soft, which suits a cold salad.
This batch weighs about 304g, at roughly 165 calories per 100g.
Method
Boil 50g of spaghetti in water with 1 teaspoon of cooking oil so the strands do not stick, then lift it into cold water and drain it.
Slice the onion thinly, salt it with 1 teaspoon of salt for 10 minutes, then rinse it well and squeeze it dry.
Boil the chicken egg, then separate the yolk and mash it and dice the white.
Wash the cilantro and chop it.
Make the dressing: mix 2 tablespoons of Lean Mayo with 1 tablespoon of cream, 1/4 teaspoon of black pepper and 1/4 teaspoon of salt.
Put the pasta, 100g of crab meat, the onion, the egg white and the cilantro in a bowl and toss it with the dressing.
Lift the salad onto a plate and scatter the mashed egg yolk and cilantro over the top.
Tips
Boiling the pasta 2 to 3 minutes past the packet time gives softer strands that suit a cold salad.
Ten minutes in salt takes the sharpness out of the onion, which then needs a thorough rinse.
Shredded crab sticks stand in for crab meat at the same weight.
Dress it just before serving, as the onion and pasta release water on standing.
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The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.