Pizzoccheri and Crab Salad Recipe

Free Recipe Pizzoccheri and Crab Salad

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Pizzoccheri and Crab Salad Recipe

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

Pizzoccheri and Crab Salad Preparation

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

Cooking Temperature:

Recipe Serves: 4

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