Is it getting cold in the area you live or is it still warm? Do you get heat on in your house/apartment?
In New York, it has been in the high 60’s last two days, so I made chilled pasta salad with Japanese snow crab. Perhaps it's not the most seasonal dish, but with heat on, this will be a great appetizer at a holiday party, as it cleans your stomach to get an appetite for the entree (prime rib!).
To be honest, the initial idea was making a crab salad sandwich taking advantage of canned crab inventories in my shelf. But that idea went straight to my failed recipe category. I was upset at myself, as sweetness of walnuts and bagel completely overpowered the taste of crab. But the losers can be the best teachers, and this recipe is a product of such. With this snow crab pasta salad, the crab, which is the main ingredient, definitely shines while evoo, unpasteurized miso, and tomato are being great facilitators.
I am taking advantage of my not so original discovery that tomato and miso pair well. Sourness of tomato and saltiness and sweetness of unpasteurized miso combined with seafood taste elevate the flavor of this snow crab pasta salad and generate the 5th taste!
Ingredients
75 grams canned snow crab conventional
2 tablespoons extra virgin olive oil organic
3 grams unpasteurized miso organic
3 grams unpasteurized miso conventional
180 grams angel hair pasta organic
199 grams canned whole tomato organic
Instructions
Boil water. It takes around 15 minutes, so in the meantime, let’s make the sauce. Toss canned crab, EVOO, unpasteurized miso, and tomato in a bowl and mix them. Once the water is boiled, toss the pasta and sprinkle salt. Stir the pasta well, and let it boil for less than two minutes. Turn the heat off, toss angel hair to a colander to drain water. Rinse with cold water for a bit. Then mix with the sauce. Done!
