Pizzoccheri And Crab Salad

Recipe Ingredients

3/4 lb	340g / 11oz	Pizzoccheri noodles (buckwheat)
		Or Japanese buckwheat soba noodles
1/2 cup	118ml	Mayonnaise, regular or low fat
1/4 cup	59ml	Fresh lime juice
1/2 cup	20g / 0.7oz	Parsley leaves - (packed) - chopped
1/4 cup	59ml	Snipped fresh chives
		Salt - to taste
		Cayenne pepper - to taste
4		Plum tomatoes - chopped, with seeds
8 oz	227g	Lump crabmeat - (to 12 oz) - picked over
		(or cooked shrimp, cut 1/2" chunks)
6		Fresh corn ears - steamed, and
		Kernels removed
		Lime wedges
		Chives - for garnish

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6710 broadcast 07-04-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.