Ingredients:

  • 1 lb (450 g) rotini pasta
  • 1 lb (450 g) imitation crab meat (surimi), flaked into shreds
  • 1 cup (145 g) frozen sweet peas, thawed
  • 2 green onions (30 g), thinly sliced
  • 8 oz (225 g) cream cheese, softened to room temperature
  • 1/2 cup (120 g) mayonnaise
  • 1/2 cup (120 g) sour cream
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 tsp (3 g) garlic powder
  • 1/2 tsp (3 g) fine salt, plus more to taste
  • 1/4 tsp (1 g) ground black pepper
  • 2 to 3 tbsp (30 to 45 ml) reserved pasta water

Instructions:

  1. Let the cream cheese soften on the counter for about 30 minutes.
  2. Bring a large pot of generously salted water to a rolling boil. Cook the rotini about 1 minute short of the package directions, about 9 minutes, until tender with a slight bite.
  3. Add the peas during the last minute of cooking to heat them through.
  4. Before draining, scoop out 1/4 cup (60 ml) of the pasta water and set it aside.
  5. Drain the pasta and peas well. Rinse under cold water for about 30 seconds until cool to the touch. Shake the colander thoroughly.
  6. In a large mixing bowl, beat the softened cream cheese for about 1 minute until completely smooth with no visible lumps.
  7. Whisk in the mayonnaise, sour cream, lemon juice, garlic powder, 1/2 tsp salt, and pepper until glossy and uniform.
  8. Thin the sauce with 2 to 3 tablespoons of the reserved pasta water until it coats the back of a spoon and falls off in a slow, thick ribbon.
  9. Add the cooled pasta and peas to the sauce. Toss with a rubber spatula until every piece is coated.
  10. Gently fold in the crab and green onions. Stir just until combined so the crab keeps its shreds.
  11. Cover the bowl and refrigerate for 30 minutes so the sauce firms slightly and the flavors meld.
  12. Taste before serving. Add a pinch of salt or an extra squeeze of lemon if the salad tastes flat.