Courtesy of Michael O'Boyle.
- 8 to 12 oz. Louisiana lump crab meat
- 1 box of elbow macaroni
- 1 Tbsp. liquid crab boil
- 1 Tbsp. of garlic
- 1 shallot finely diced
- 1 red bell pepper cut into matchsticks
- 1/4 cup finely chopped celery
- 1/4 cup chopped fresh parsley
- Remoulade sauce
- 1/2 cup mayo
- Salt and pepper
- Cajun seasoning of your choice
- 1 cup Panko bread crumbs
- 1 bunch of chives
1.) Bring water to a boil according to instructions. Add 1 tbsp. of salt and 1 tbsp. of crab boil and pasta. Cook as directed. Drain, reserving 1 cup of pasta water, and set aside in a large bowl to cool.
2.) Sauté garlic and shallot in a small pan with about a tsp. of oil or butter for 3 minutes on low heat. *Deglaze with a splash of white wine. Add to cooling pasta.
3.) To the pasta add peppers, celery and parsley and stir to combine.
4.) Whisk together equal parts Remoulade sauce and mayo. Add a bit of pasta water to loosen if necessary.
5.) Season with Cajun seasoning to taste. Stir into pasta mixture.
6.) Gently fold crab into pasta salad and chill for 10-15 minutes in the fridge. At this point you could add more seasoning if you want it spicier.
7.) When ready to serve, place in a bowl and sprinkle toasted bread crumbs and chopped chives.
Chef's Note: White wine can be left out entirely based on preference.