Pizzoccheri And Crab Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Meats | Japanese | Pasta-sal, Seafood-sal | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Pizzoccheri noodles |
| buckwheat or japanese | ||
| buckwheat soba noodles | ||
| 1/2 | c | Mayonnaise, regular or low |
| fat | ||
| 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, seeds | |
| and all | ||
| 8 | oz | Lump crabmeat, picked over |
| up to 12 or cooked | ||
| shrimp cut into 1/2-inch | ||
| chunks | ||
| 6 | Ears fresh corn, steamed | |
| kernels removed | ||
| Lime wedges | ||
| Chives, for garnish |
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. 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 Posted to MC-Recipe Digest V1 #728 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 442
Calories From Fat: 64
Total Fat: 7.4g
Cholesterol: 18.4mg
Sodium: 440.9mg
Potassium: 515mg
Carbohydrates: 82.9g
Fiber: 6.3g
Sugar: 4.6g
Protein: 14g