All week I have enjoyed sharing recipes from one of our favorite cookbooks, Bay Tables and today’s feature is about eating some of our gulf coast finest – like a nice bowl of shrimp and crabmeat mixed with bow tie pasta in a creamy homemade mayonnaise dressing.
This wonderful salad is great for springtime luncheons, lazy summer days and it is just good eating anytime of the year. From the cookbook by the Junior League of Mobile, this is just one of the many fine salads we enjoy along the bay. Enjoy!
Seafood Bow Tie Pasta Salad
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 cup chopped celery
2 teaspoons minced garlic
2 tablespoons olive oil
1 pound bow tie pasta, cooked
1/2 to 3/4 cup milk or cream
1 pound peeled cooked shrimp
1 pound fresh lump crabmeat
1 cup Homemade Mayonnaise -below
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
Sauté the red pepper, green pepper, celery and garlic in the olive oil in a skillet until crisp tender. Add the pasta, milk, sautéed vegetables, shrimp and crabmeat in a large bowl and toss to mix well. Add 1 cup Homemade Mayonnaise and mix well. Season with salt and pepper
Note: Mushrooms and onions can be sautéed with the vegetables. Salad can be sprinkled with shredded Parmesan and baked until slightly melted. Crumbled feta cheese and fresh snipped chives is also a good topper.
makes 2 cups
1 tablespoon lemon juice
2 egg yolks or 1/4 cup egg substitute
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt pepper to taste
2 teaspoons vinegar
1 1/2 cups vegetable oil
Process the lemon juice, egg yolks, mustard, salt, pepper and vinegar in a food processor until well blended. Add the vegetable oil in a fine stream, processing constantly. Process until the mixture is very thick.