This is a summer favorite in my family. We've had a few hot days this week that have made me long for such a dish because it's best when eaten cold right out of the fridge. Especially because I have fond memories of spending time at my grandmother's cabin on Lake Huron in the summers with a big container of this in the fridge to munch on during the sweltering days sitting on the back deck and enjoying the sound of waves lapping at the shore.
On top of that, this is a dish that's easy to make, easy to customize, and keeps for a good while as long as it stays cold. I'll get to that in a bit, for now let's move on.
You'll Need The Following;
- 16 oz bowtie pasta
- 2 cups mayonnaise
- 1/3 cups pickle juice
- 12 oz bag mixed vegetables
- 2 8oz bags imitation crab
Now here's a bit about substitutions;
- You don't need bowtie pasta, things like shells or penne will work too. As long as it's not angel hair or classic spaghetti noodles you're good.
- The pickle juice often puts people off before they try it, but trust me the majority of people who go in not knowing there's pickle juice can't tell the difference
- I use mixed veggies because that's what I like. The family 'traditional' style is peas, celery and chopped onion but I don't like that crunch or the flavor of either vegetable so I opt for things I do like.
- Imitation crab usually still contains at least some crab meat and is primarily made out of fish with some flavoring. If you don't like the flavor of crab (believe me, this stuff does not taste like fish in the least bit) or you or someone who may eat this has a shellfish allergy you can opt for other meats as long as they're good cold. I've tried this with canned chicken, turkey and tuna before and it's all good.
First step's first, cook your pasta the way you like it. I don't like salt in the water because it makes the pasta taste salty too and I like my pasta well done, not al dente. But however you want to do it, just get your water boiling and dump your pasta in when it's boiling and cook it how you like it.
While your pasta is going take your 2 cups of mayo and 1/3 cup pickle juice and mix them together. This adds flavor via the pickle juice and also thins out the mayo so it makes a better sauce.
The pickle juice ratio, however, is to taste. Take a taste and if you don't like it add more pickle juice. My mom does a 1:2 ratio, which would be a whole cup of pickle juice to the 2 cups mayo, but I don't like it that strong.
Once that's done go ahead and mix up your crab and veggies in whatever container you plan to store everything in. Your veggies should be warmed up or at least thawed if you're using frozen.
Now to just wait on that pasta to be done....
And once it is strain it and throw it in with everything else. I do not recommend washing your noodles, but if you're the kind that does at least make sure to do it in hot water. You want these babies boiling hot, trust me.
Pour your mixture of mayo and pickle juice over the top and mix in well. The reason you want the noodles hot is because it sort of 'melts' the mayo and makes it easier to stir in to everything. Use salt and pepper to taste, if you like, but I prefer it without.
Last step is to cover and put in the fridge until cold, preferably overnight. The flavors really sink into the noodles and it's a refreshing thing to have on a hot summer day when you don't want to be eating warm things.
Once it's cold, eat and enjoy! I could honestly live on this stuff sometimes, it's wonderful :)
All pictures here were taken by me specifically for this post. I have been a home cook for over a decade, and any questions or comments about this recipe are encouraged!
If you like this content resteems, upvotes and comments are much appreciated <3