Crab & Veggie Salad - Kraft Recipes Top
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Crab & Veggie Salad

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  • Cook rainbow rotini, oil and 1/2 tablespoon of salt at a medium heat in 3 quarts of rapidly boiling water for approx. 9 to 11 minutes or when pasta looks ready. It should be tender not soggy (that means it is over cooked). Remove and drain pasta. Use the same water to reheat the frozen mixed vegetables for about 1 minute -- just to heat up the vegetables and not toss them in the salad frozen. After vegetables heat up, drain them and have them ready to use.
  • Crab should be cooked and taken out from its shell if you are using fresh crab. Otherwise you can use canned crab meat.
  • Ready to mix..... In a salad bowl add all ingredients: drained pasta, mix vegetables, shredded lettuce, finely cut red onion, crab meat, real mayo and Miracle Whip (or light mayo) and 1/2 tablespoon of salt. Mix well and refrigerate until is ready to serve.

Special Equipment Needed


I enjoy salads with pasta, lettuce and all sorts of vegetables. So, I created this new recipe so that my husband can eat vegetables and pasta (which he doesn't really like) with other ingredients he enjoys -- crab meat and light mayo. I put them all together and this is what came out: A Rotini crab and Vegetable Salad. Hopefully you enjoy the same way my family enjoys this recipe...... * fresh crab - all the meat taken out of the shell

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