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Ingredients Jump to Instructions ↓

  1. 1-1/2 cups uncooked medium pasta shells

  2. 1/4 cup ranch salad dressing

  3. 1/2 teaspoon lemon-pepper seasoning

  4. 1/8 to 1/4 teaspoon cayenne pepper

  5. 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

  6. 1 medium carrot, shredded

  7. 1/2 cup sliced water chestnuts, halved

  8. 2 green onions, sliced

  9. 2 lettuce leaves

  10. 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the salad dressing, lemon-pepper and cayenne. Stir in the crab, carrot, water chestnuts and onions. Drain pasta and rinse in cold water. Gently stir into crab mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves; sprinkle with cheese. Yield: 2 servings.

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