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Antillean pasta salad with crab, mango and Madame Jeanette pepper recipe for Antillean food jurino

Caribbean pasta salad

door Linda Terrizzi

This Caribbean pasta salad is one of our favorite recipes. You can make it into a huge pan very quickly. Because the dish is (of course) eaten cold, it is ideal for parties and other occasions where you can not keep food warm.

A pasta salad with the flavors of the Caribbean: crab, mango and Madame Jeanette pepper! Make it a day in advance so that the flavors can mix well. This recipe is for 4 people.



Ingredients:

  • 325 gr uncooked butterfly paste
  • 225 g crab meat, flaked
  • 1 red onion, chopped
  • 1 small can of corn kernels
  • 2 tablespoons chopped fresh cilantro
  • 1 mango, peeled, pitted and cut into cubes
  • 2 tablespoons olive oil
  • 1 Madame Jeanette pepper, to taste
  • 1 red pepper, thinly sliced
  • the juice and zest of 1 lime
  • 3 tablespoons of mayonnaise
  • 1 tablespoon of honey
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of ginger powder
  • 1 / 4 teaspoon of salt

Preparation Caribbean pasta salad:

Bring a large pot of lightly salted water to a boil.

Now add the pasta and cook until al dente in 8-10 minutes; drain and rinse with cold water.

Then place the pasta, crab, corn kernels, red bell pepper, red onion, mango, coriander and hot pepper in a large bowl and set aside.

Then grate the zest of the lime and squeeze the lime.



Then mix the lime zest, lime juice, olive oil, mayonnaise, honey, cumin, ginger and salt.

Finally pour this over the salad, stir so that everything is well covered and put in the fridge for at least an hour.

Enjoy!


Also try

Do you love salad? Then try this one spicy surimi salad!



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