Crabmeat Pasta Salad

Crabmeat Pasta Salad -- tasty, colorful and very filling.

This recipe began life as an Eat Better America recipe, but I made it healthier by using fat-free imitation crab and dodging the salt. I was also able to add more imitation crab because I eliminated the salt and lowered the sodium.

I used Icicle fat-free imitation crab, which was lower in calories and sodium than all the other available brands. All in all it’s a good summer salad dish, but because I used it as an entrée for just the two of us I had to cut the recipe down to two servings (the one original served six). It won’t freeze well, and I hate to keep eating the same thing day after day. The entrée servings were pretty huge and very filling, but you could also use it as a side salad if you stretched this recipe to four servings.

I liked it — and so did Charles — and will definitely try it again this summer. Now I’m looking around for more seafood salad type recipes.


1 C rotini, uncooked

4 ounces fat-free imitation crab

1/3 medium bell pepper, cut in strips

1/3 ripe mango, cubed

2 t fresh cilantro

1 jalapeno pepper

Mrs. Dash



1/3 t lime peel, grated

1T lime juice

2 t olive oil

1 t honey

1/8 t cumin

1/8 t ginger


Cook pasta as directed, drain and cool.

Mix salad ingredients with pasta and toss.

Mix together dressing ingredients, pour over salad and mix.

Refrigerate overnight.

Serve on a bed of lettuce. Season with Mrs. Dash to taste.


2 servings

Calories 208 calories

Sodium 259 mg.




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