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Pizzoccheri And Crab Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3/4 lb 340g / 11oz Pizzoccheri noodles (buckwheat) Or Japanese buckwheat soba noodles

    2. 1/2 cup 118ml Mayonnaise, regular or low fat

    3. 1/4 cup 59ml Fresh lime juice

    4. 1/2 cup 20g / 0.7oz Parsley leaves - (packed) - chopped

    5. 1/4 cup 59ml Snipped fresh chives Salt - to taste Cayenne pepper - to taste

    6. 4 Plum tomatoes - chopped, with seeds

    7. 8 oz 227g Lump crabmeat - (to 12 oz) - picked over (or cooked shrimp, cut 1/2" chunks)

    8. 6 Fresh corn ears - steamed, and Kernels removed Lime wedges Chives - for garnish

    Instructions Jump to Ingredients ↑

    1. 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.

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