Ingredients
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2 cups rotelle pasta, cooked al dente'
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1 lb lump crabmeat, picked over for shells and cartilage
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1/2 cup chopped yellow onion
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1/2 cup chopped celery
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1/2 cup roughly chopped pimento stuffed olive (about 8 large)
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2 tablespoons chopped green onions
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2 tablespoons chopped parsley
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2/3 cup olive oil
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1/3 cup red wine vinegar
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1 teaspoon minced garlic
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cajun seasoning, to taste (I use Tony Chachere's)
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1/2 teaspoon salt
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1/4 teaspoon fresh ground black pepper
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1 tablespoon horseradish (or to taste)
Instructions
- In a large bowl, combine the pasta, crabmeat, onions, celery, olives, green onions, and parsley.
- In a small bowl, combine the oil, vinegar, garlic, cajun seasoning, salt,pepper, and horseradish; whisk to blend.
- Pour over the crabmeat mixture.
- Toss gently to coat, being careful to not to break up the crabmeat lumps.
- Adjust seasoning, to taste.
- Refrigerate until well chilled and the crabmeat is marinated at least 2 hours before serving.
- Cooking time is chilling time.