Cold Salad Plate Summer, Two Ways

During these hot summer days, we find ourselves reaching for cold salad plates as an easy meal. A mainstay on old-school diner menus, we were inspired by a recent Eater article to put a fresh take on the classic dish with this luxe Deviled Crab Salad and a mayo-less Super Green Pea Pasta Salad. Both are best paired with crackers, chips, plenty of pickles, and Salted Watermelon Hibiscus Iced Tea!

Our favorite part? There's minimal stove-top use and you can make them ahead of time–just store in the fridge until you're ready to scoop and sip.


Recipe by: Kourtney Paranteau

Process

Make the Deviled Crab Salad

Drizzle olive oil in a pan over medium heat then add the red bell pepper, onion, and celery. Sauté until the onions turn translucent and the vegetables are fork tender.

Allow the vegetables to completely cool before mixing them with the crab meat, mustard, mayonnaise, lemon juice, and softened cream cheese (cut or pieced off into small chunks). Season the mixture with Seafood Seasoning, salt, and hot sauce.

Chill in your refrigerator for at least two hours and, at most, one day. Finish with a squeeze of fresh lemon juice and a sprinkle of Seafood Seasoning before serving. 

Make the Super Green Pea Pasta Salad

Cook the pasta according to the instructions, then drain and set aside to cool. 

In a food processor or blender, make the pesto by pulsing the peas, spinach, garlic, feta, and pistachios until thick and smoothie-like with flecks of pistachios. Season with lemon juice and Dill Pickle Salt. 

*Unlike traditional pesto which can look a little rough, this variation will look and feel creamy and velvety thanks to the feta, so don’t worry if the texture seems soft.

Mix the pesto and the cooled pasta with a wooden spoon then chill for at least two hours and, at most, two days. Sprinkle on a little more Dill Pickle Salt before serving.