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Title: Pizzoccheri and Crab Salad
Categories: Fish Salad Pasta
Yield: 4 Servings
| 3/4 | lb | Pizzoccheri noodles |
| (buckwheat) | ||
| 1/2 | c | Mayonnaise |
| 1/4 | c | Fresh lime juice |
| 1/2 | c | Packed parsley leaves -- |
| Chopped | ||
| 1/4 | c | Snipped fresh chives |
| Salt and cayenne pepper -- | ||
| To taste | ||
| 4 | Plum tomatoes chopped | |
| 8 | oz | Lump crabmeat -- picked over |
| (up | ||
| 6 | Ears fresh corn -- steamed | |
| Lime wedges | ||
| Chives -- for garnish | ||
| Or japanese buckwheat soba | ||
| Noodles | ||
| Regular or low fat | ||
| Seeds and all | ||
| To 12) | ||
| Or cooked shrimp | ||
| Cut into 1/2-inch chunks | ||
| Kernels removed |
Boil the pasta until al dente, about 8 to 10 minutes.
In the bottom of a mixing bowl combine the mayonnaise with the lime juice, parsley and chives. Season well with salt and pepper.
Add the tomatoes and seafood.
When the pasta is done, drain, rinse under cold water and pat dry. Add to the mixing bowl and combine.
Serve with fresh steamed corn, off the cob, sprinkled over the salad with chives if you wish and more lime wedges.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC format by Gail Shermeyer <4paws@netrax.net>
Recipe By : MONDAY TO FRIDAY SHOW #MF6710
From: Shermeyer-Gail Date: 08 Aug 97 Mastercook Recipes (Mailing List) Ä
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