Caribbean Crabmeat Pasta Salad

Betty Crocker's Heart Healthy Cookbook shares a recipe! Add a citrus twist to crabmeat pasta salad with lime that’s perfect for a dinner.

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Prep Time 25 min
Total Time 1 hr 25 min
Servings 6

Ingredients

3: cups uncooked rotelle pasta (8 ounces)

1: teaspoon grated lime peel

3: tablespoons lime juice

2: tablespoons canola or soybean oil

1: tablespoon honey

1/2: teaspoon ground cumin

1/2: teaspoon ground ginger

1/4: teaspoon salt

1: package (8 ounces) refrigerated flake-style imitation crabmeat

1: medium red bell pepper, cut into thin bite-size strips

1: medium mango, peeled, seeded and cubed (about 1 cup)

1/2: to 1 jalapeño chili, seeded and finely chopped

2: tablespoons chopped fresh cilantro

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Directions

1 Cook and drain pasta as directed on package. Rinse with cold water; drain.
2 Meanwhile, in small bowl, mix together lime peel, lime juice, oil, honey, cumin, ginger and salt. Set aside.
3 Gently toss pasta and remaining ingredients in large bowl. Pour dressing over salad; toss gently to coat. Cover and refrigerate at least 1 hour to blend flavors.
4 Mix all ingredients in small bowl until well blended.

EXPERT TIPS

Expert Tips

“Refreshing, yummy and light tasting.” Pat R.

Large, thin and crisp wafer-like crackers are low in calories and a great accompaniment to this flavorful salad. Look for them near the deli cheese case, gourmet foods aisle or snacks section of your supermarket.

Got questions? Our experts have the answers. Ask Betty now.