Salade de pâtes aux fruits de mer, au crabe et aux crevettes

Ingrédients

• 3 cups dry rotini pasta
• 1 tsp salt (for pasta water)
• 1/2 lb cooked medium shrimp, peeled and deveined
• 8 oz lump crab meat, drained
• 3 stalks celery, finely chopped
• 1/2 red bell pepper, diced small
• 3 green onions, thinly sliced
• 1/4 cup frozen peas, thawed (optional)
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1 1/2 tbsp fresh lemon juice
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh dill or parsley for garnish (optional)
• Lemon zest for finishing (optional)

Préparation

1. 1

   Bring a large pot of salted water to a boil. Cook rotini according to package directions until just done, about 8 to 10 minutes. Do not overcook.

2. 2

   Drain the pasta and rinse immediately under cold running water. Shake off excess water and spread on a baking sheet or leave in the colander to cool completely.

3. 3

   In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, Old Bay seasoning, and garlic powder. Taste and adjust seasoning — it should be tangy and flavorful.

4. 4

   If shrimp are large, chop into 2 to 3 pieces. Add shrimp and crab meat to the dressing bowl and toss gently.

5. 5

   Add celery, red bell pepper, green onions, and peas. Fold together carefully to keep crab meat in pieces.

6. 6

   Add the fully cooled pasta and fold everything together until evenly coated. Taste and adjust salt, pepper, and lemon juice as needed.

7. 7

   Cover and refrigerate for at least 30 minutes before serving. Garnish with fresh dill, parsley, or a little lemon zest if desired.