Tea Room Seafood Pasta Salad
From krumkake 16 years ago
- 8 minutes to make
- Serves 8
When we lived in Charleston, IL, there was a small town a few minutes away (Ashland) that had the best tea room around. I don't know if they're still in business 20 years later, but I never ate a dish there that I didn't want the recipe for - their seafood pasta was no exception. Read more Served in a scooped out tomato, or on a bed of large, crispy lettuce or romaine, this is the perfect entree for a hot summer day. If you omit the pasta, it makes a killer sandwich filling, too (so good on a lightly toasted croissant!). If you're ever near Ashland, in central IL, check it out and see if they still have the tea room on the city square! See less
Ingredients
- 1½ cups uncooked pasta rings or elbow or little shells or ditalini, etc - the smaller the pasta, the better shopping list
- 1/2 pound fresh crab meat (I prefer to use the refrigerated crab - or pick my own crab meat off the legs - over the shelved canned crab...it gives such a great fresh flavor that can't be matched by shelved or imitation crab meat) shopping list
- 1/2 pound fresh medium shrimp, chopped coarsely shopping list
- 4 chopped green onions, whites and some of the greens shopping list
- 1/2 cup diced celery (I prefer to peel the outer stalks of the celery first, using a potato peeler - try it sometime...the celery is tender and crispy without all the stringy-ness!) shopping list
- ¾ cup mayonnaise shopping list
- 1 teaspoon (or to taste) dried dill weed shopping list
- dash or two of Old Bay Seasoning shopping list
- juice of 1 lemon shopping list
- salt and pepper to your taste (if even needed - taste it first) shopping list
How to make it
- Cook pasta per package directions; drain and allow it to cool completely.
- Mix crab, shrimp, green onions, celery, and cooled pasta.
- Mix mayonnaise with dill weed, Old Bay, and lemon juice; pour over salad mixture.
- Taste salad; season with salt and pepper, if needed.
- Keep salad well-chilled until ready to serve.
- When garden tomatoes are in season, this salad is excellent served in a scooped out tomato; or serve it on top of a bed of crisp lettuce or romaine leaves, surrounded by sliced tomatoes and sweet onions cut into rings.
- ALTERATION: Omit the pasta from the recipe and this makes a great seafood sandwich filling, especially on lightly toasted croissants, or crusty sub-sandwich type rolls, topped with lettuce and a tomato slice.
The Rating
Reviewed by 3 people-
Yummy. If this were served in Maine they'd do it in a roll which resembles a hot dog roll like they do "lobster rolls". I remember those well. This is lovely.
borinda
in SoCal loved it
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Hey Lady..been awhile....and I still love your easy recipes...Thanks Sweety.....hope youre doing well...Nancy's been in and outta the hospital again...I worry about her.
chat soon.
paprikamama
in Lake Mary loved it
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