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Crab & Veggie Salad
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Crab & Veggie Salad

20 Minutes
20 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg (12 oz.) rainbow rotini
1/2 tablespoon canola oil, vegetable oil, or olive oil (your preference)
1 tablespoon salt, divided
1 cup frozen mixed vegetables
cans 1 or 2 (6 oz. each) crab meat or *1 fresh crab (1 or 2 lb.)
1/2 cup shredded lettuce
1/2 cup red onions
1 tablespoon Kraft Mayo
1/4 cup Kraft Miracle Whip or Light Mayo
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Let's Make It
1
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.
2
Crab should be cooked and taken out from its shell if you are using fresh crab. Otherwise you can use canned crab meat.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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