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Crab Salade N’Orleans


Crab Salade N'Orleans


I needed to have a pasta salad for this year’s Fourth of July menu. I also wanted some seafood as we were out at the beach this year. I could have gone with the tried and true tuna macaroni salad, but this  year I decided to take a walk on the wild side.  I had some crab in the freezer, so I decided to go with some kind of crab pasta recipe.  I found an intriguing one in my 1981 Cooking for Applause cookbook from the backers of the repertory theatre of St. Louis.  It called for flat beer in the dressing, so I found a beer in the fridge, popped it open and poured some out to flatten it.  The kids were out to a movie that night with the Lieutenant and it caused some consternation that night when they came home to an open beer bottle as I am not known to imbibe.  It’s probably a really good thing that I don’t imbibe…..I was put under the inquisition the next morning and had to explain it was all for the salad.  I actually think the beer imparted a really good taste to the salad. Anyways, here is my adaption of Crab Salade N’Orleans, flat beer and all.

Crab Salade N Orleans


  • 2 pounds crab meat
  • 1 pound shell pasta (small or medium), cooked per box
  • 2 cups celery, chopped
  • 1 cup green pepper, chopped
  • 2 cups mayonnaise
  • 1/2 cup flat beer
  • 1 T. lemon juice
  • 1/4 cup onion, minced
  • 1 1/2 t.(more if you deem necessary) salt
  • 1 T. curry powder
  • 1/2 t. dry mustard
  • dash fresh ground pepper

Cooking Directions:

  1. Combine crab, pasta, celery and green pepper in a large bowl.
  2. Combine mayo, beer, lemon juice, onion, salt, curry, mustard and pepper.
  3. Add dressing to pasta mixture, tossing gently.
  4. Refrigerate for 3-4 hours.

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{ 2 comments… add one }

  • architect mom July 23, 2011, 5:29 pm

    That’s crazy, but shrimp is a great substitute!

  • Lynn July 22, 2011, 5:50 pm

    How is it that we live in the PNW and crab meat is $23/lb at Central Market? Used a 1/4 lb crab meat and about a pound of shrimp. Still really good!

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