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Pizzoccheri And Crab Salad

Type: Fish, Pasta, Shellfish
Courses: Salads
Serves: 4 people

Recipe Ingredients

3/4 lb 340g / 11ozPizzoccheri noodles (buckwheat)
  Or Japanese buckwheat soba noodles
1/2 cup 118mlMayonnaise, regular or low fat
1/4 cup 59mlFresh lime juice
1/2 cup 20g / 0.7ozParsley leaves - (packed) - chopped
1/4 cup 59mlSnipped fresh chives
  Salt - to taste
  Cayenne pepper - to taste
4   Plum tomatoes - chopped, with seeds
8 oz 227gLump 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

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