Any party or gathering I've had or went to has been accompanied by this particular seafood pasta dish. I only use two stalks of celery now because I used to end up with all this extra diced celery. These days I eyeball the ingredients and make the base sauce to taste. I've omitted using milk whatsoever - and use veganaise instead of kraft mayo. Taste is still delicious! I like to whip the sugar/salt/pepper/vinegar/mayo ahead of time and chill it before mixing in the pasta/peas/celery/imitation crab.
If in a rush - I'll boil pasta - make the sauce - and once pasta is done boiling - strain, rinse with cool water - mix in the frozen green peas and imitation crab before adding the sauce. That way everything tastes cooled down by the time it's ready to be served.
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Any party or gathering I've had or went to has been accompanied by this particular seafood...