Excellent cupcakes made with chocolate cornflakes! Easy to make, delicious, and crunchy in texture. There’s no need to bake!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
Ingredients
- 1 (12 ounce) package uncooked pasta shells
- ½ cup light sour cream
- ½ cup light mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon honey mustard
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound cooked crabmeat
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ½ cup chopped green onions
Instructions
- Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
- Mix sour cream, mayonnaise, lemon juice, honey mustard, dill, salt, and pepper together in a bowl until creamy.
- Transfer cooked pasta to a large bowl. Add sour cream mixture, crabmeat, bell peppers, and green onions. Toss until well combined, then cover and chill for 1 to 2 hours before serving.
Reviews
Very good! I add small cooked shrimp. Love the crunch of peppers.
Made it and I will make it again. It’s a keeper!
I made it as indicated, I just used farfalle pasta, very al’dente, and a little Chives, Tarragon & Mint, it was beautiful. Absolutely delicious…jump on it!
It was a little dry, but it had good flavor. I uses cilantro instead of dill —-tasted very good.
I didn’t use bell pepper because I don’t like it but it’s so good!!!
I liked this recipe and everyone should know that the noodles always suck up the sauce. I doubled the sauce and the next day just added a little more mayo to get it back to the right consistincy. You can add whatever you want to this salad and it would still be good because of the sauce. I added some black olives, celery and cucumbers diced fine. Very good!
This pasta was just okay for me. Even with the fresh dill, I thought the dressing to be a bit bland.
I made this as per recipe, BUT, instead of green onion, added 1/2 tsp minced garlic, 3 hard boiled eggs, rough chopped, and about a cup of barely boiled broccoli for a bit of crunch, AND made it a day ahead., then decorated it with cherry tomatoes.
I had to make more!!!
I kind of used this recipe as a backdrop. I used a ready made box pasta with a (ranch bacon)seasoning in it. Also added 4 eggs used only green bell peppers. 1/2 cup only. Also used dill relish a little bit of old. Bay seasoning and other seasonings. Any way it was a great starter for what I needed for leftover crab and pasta.
Describing the crab salad good is not the word great is not the word the word would be outstanding. do not change a thing
This was a big hit, we added tri color peppers & pasta, black olives, and left out honey mustard…..
Great recipe! I added garlic also but the rest did exactly like it says here.
Excellent recipe! I added about half of the sauce to the shells, and it still seemed moist to me. If it’s dry later (as many mentioned), I’ll add some of the reserved sauce. If not, the sauce will go great with chicken nuggets or crabcakes. For my own flavor preference, I added garlic powder, a little celery seed and a small amount of dried dill in place of the fresh. Plain old honey and mustard works great if you don’t have the honey mustard. I also added a chopped hard-cooked egg, celery and onion. I skipped the green onion and green pepper because I didn’t have them on hand. I’m sure this will be great after it stands, for part of a light supper on a very hot day! Thanks for the recipe, dakota kelly!
This is a very tasty salad! Of course I didn’t have all the ingredients on hand, so had to substitute frozen peas and diced, fresh carrots, slightly cooked, for the peppers. But the dressing was very creamy. Those who found it dry the following day, should remember that most creamy dressings need additional ingredients after the pasta soaks up the initial dressing. I’ll add some plain yogurt tomorrow. After reading some of the reviews, I decided to add three hard-boiled eggs, which made a good addition. I also used canned crab, rather than freshly cooked crab, and it seemed just fine. My husband and adult daughter loved this salad as much as I did. It’s a great dish for a hot summer day! So I’ll be sure to make it again.
Just made this- one batch made enough for two of us to eat on a bed of spring mix for two days! I did add one spring onion and it almost over powered it! This is a great nutritious low cost recipe!
This was awesome. DOUBLE THE SAUCE ingredients, added 1/4c Parmesan, 1Tbsp Crystal’s hot sauce, 1tsp garlic powder, and 8oz cream cheese! When cooking the pasta, add 1 bag frozen broccoli florets and 1 drained can of sweet corn. Add the pasta to the sauce you previously made in a bowl just after draining (don’t rinse or cool) to let the cream cheese melt. BAM! Makes a HUGE stainless steel salad bowl full (we’re talking industrial sized), so my husband and I will have plenty for leftovers! Yum!
This is a keeper in our family of young kids!
This had an ok taste, I doubled the sauce, and it was still dry. I probably wouldn’t make it again, but it was worth the try.
Okay. added lemon pepper. Doubled the sauce and it still seemed dry and sticky once it had chilled int he freezer. My husband added milk to his serving to make it less dry. I think that helped some.
Quick and easy! I made half of everything as published and it was all just the right amount. Must rinse pasta in cold water before mixing it up to serve chilled! I love dill so I added more and also added peas! Going to add cheese, chopped up bacon and maybe some sauteed celery to the leftovers too, yummmy!! 🙂 Thank you for this simply yet truly creamy base, I’m going to try this recipe with chicken and tuna!!!