Sinepuxent Receipts – Crab Salad Stretch

On the Fourth of July I was invited to my niece’s for an afternoon party with grilled burgers and hotdogs. I would need to make something with about 24 servings. Since I only had 2 lbs. or about 12 servings of jumbo lump I decided to add small pasta bowties. A box of mini pasta bowties makes 8 servings, ½ cup each, so I used two boxes. Not only did it turn out delicious but we wound up with leftovers for all. The following receipt is for 14 servings, or half of the amount described above.

Crab Salad Stretch 

1 cup mayonnaise

Juice of ½ lemon

3 tbsp. catsup

1 ½ tsp. sugar

½ tsp. mustard

½ tsp. sea salt

1/8 tsp. paprika

1 cup celery, chopped very fine

2 tbsp. green pepper, chopped very fine

1 lb. jumbo lump

1 box pasta bowties, small, cooked, cooled

Make dressing with first 7 ingredients, and then add celery, green pepper and pasta, blending well. Add crab meat and toss together being careful not to break the lump. Chill until serving time. 

Tom Clarke is the author of “Sinepuxent Receipts, A Personal Collection of Eastern Shore Cooking”.  Tom lives in Hebron.  When not cooking for friends or developing new recipes (“receipts”), Tom sings in the choir at St. Peter’s Episcopal Church.  All profits from the sale of “Sinepuxent Receipts” go to the St. Peter’s Church Organ Fund.