| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Fusilli pasta |
| 1 1/2 |
bn |
Fresh dill |
| 1 1/2 |
c |
Fresh parsley leaves |
| 3 |
|
Green onions |
| 2 |
tb |
Capers |
| 2 |
tb |
Water |
| 1 |
tb |
Fresh lemon juice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1 |
|
Container; (8 ounces) sour cream |
| 1/2 |
c |
Mayonnaise |
| 1 |
lb |
Lump crabmeat |
INSTRUCTIONS
Cost: $$ - Preparation Time: 20 minutes Difficulty Level: 1 -
Servings: 8 Source: Family Circle "All-Time Favorite Recipes"
1. Cook fusilli in a large pot of lightly salted boiling water until
al dente, firm but tender. Drain, cool under tap water and drain
again.
2. Combine dill, parsley, green onions, capers, water, lemon juice,
salt and pepper in a food processor. Puree; transfer to a large bowl.
Stir in sour cream and mayonnaise. Fold in crabmeat and pasta.
Nutritional Information: (per serving) 342 Calories; 14 g Protein; 18
g Fat; 31 g Carbohydrate;
524 mg Sodium; 38 mg Cholesterol
Posted to The Gourmet Connection Recipe Page Newsletter by
newsletter@gourmetconnection.com on May 16, 1999, converted by
MM_Buster v2.0l.
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