| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
Japanese |
Seafood-sal, Pasta-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
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