Seafood Pasta Salad
Recipe from Chef Will Coleman
Every good cookout has that one bowl people keep circling back to. This is that bowl. Tender elbow pasta, sweet lump crab, and shrimp folded into a tangy, smoky, Cajun-spiced dressing.
It comes together in 30 minutes and only gets better as it chills, which makes it the ideal thing to make ahead and carry to the party. Bring it to the potluck, set it down, and watch it disappear.
10 min
20 min
6
What You'll Need
Ingredients
1 cup mayonnaise
1 cup sour cream
Juice of 1 lemon
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons Cajun seasoning
2 teaspoons seafood bouillon
Kosher salt, to taste
2 cups chopped celery
1 medium onion, finely chopped
1 pound cooked medium shrimp, chopped if large
8 ounces lump crab meat
1 pound elbow macaroni or small shell pasta
Directions
Step 1
Cook the pasta according to package directions until al dente. Drain and let cool slightly.
Step 2
In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, smoked paprika, garlic powder, Cajun seasoning, seafood bouillon, and a pinch of kosher salt.
Step 3
Fold in the celery and onion.
Step 4
Gently stir in the shrimp and crab meat.
Step 5
Add the cooled pasta and toss until evenly coated.
Step 6
Taste and adjust seasoning as needed.
Step 7
Serve slightly chilled.
Baked Ribs with Strawberry Barbecue Sauce
Recipe from Chef Will Coleman
These are the ribs that turn a backyard hang into an occasion. They go low and slow in the oven until fall-apart tender, then get lacquered in a strawberry barbecue sauce that's equal parts sweet, tangy, and a little smoky.
Most of the three hours is hands-off, so you can pour a drink and let the oven do the work. When it's time, a quick broil caramelizes that strawberry glaze into something sticky and charred at the edges. Serve with extra sauce on the side, because everyone's going for seconds.
~ 20 min
~ 3 hours
1 slab (serves 3–4)
What You'll Need
Ingredients
For the Ribs
1 slab baby back ribs
1/4 cup yellow mustard
1/4 cup barbecue seasoning rub (see below)
1/4 cup brown sugar
1/4 cup apple cider vinegar
Simple Barbecue Rub
2 teaspoons smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons kosher salt
Strawberry Barbecue Sauce
1/2 cup balsamic vinegar
1 cup honey
1/4 cup soy sauce
1/4 cup ketchup
1/2 cup brown sugar
1/4 cup rice wine vinegar
1 tablespoon Cajun seasoning
2 cups chopped strawberries
Directions
Bake the Ribs
Step 1
Preheat the oven (or Wonder Oven) to 300°F.
Step 2
Place the ribs in the center of a large sheet of heavy-duty foil.
Step 3
Rub both sides with the mustard, then season generously with the barbecue rub and brown sugar.
Step 4
Drizzle the apple cider vinegar over the ribs.
Step 5
Wrap tightly in foil and place on a baking sheet.
Step 6
Bake for 2 hours, or until the ribs are tender.
Make the Strawberry Barbecue Sauce
Step 1
In a saucepan, combine the balsamic vinegar, honey, soy sauce, ketchup, brown sugar, rice wine vinegar, and Cajun seasoning.
Step 2
Bring to a simmer and cook for 10 minutes.
Step 3
Add the strawberries and continue simmering for 10 minutes more.
Step 4
Lightly mash the strawberries with the back of a spoon and cook until the sauce has slightly thickened.
Step 5
Remove from the heat.
Finish the Ribs
Step 1
Unwrap the ribs and brush generously with the strawberry barbecue sauce.
Step 2
Broil for 8–10 minutes, or transfer to a hot grill for a few minutes, until caramelized and lightly charred.
Step 3
Serve with additional strawberry barbecue sauce on the side.
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Will Coleman
Will Coleman is a Brooklyn-based chef, cookbook author, and content creator known for his vibrant, culturally-driven recipes. Merging global and Southern American cuisines, his take on cooking is approachable and teaches people how to shop smarter, reduce waste, dine intentionally and celebrate life through food.
