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  • 30minutes
  • 408calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 -16 ounces shell pasta , cooked (measured dry)

  2. 1 cup mayonnaise

  3. 1 1/2 lbs imitation crabmeat, chunks (or use real crab or shrimp)

  4. 1 -2 teaspoon lemon zest , minced small

  5. fresh lemon juice (1 to 2 squeezes)

  6. 1/2 cup onion , chopped

  7. 2 celery ribs , with leaves thinly sliced

  8. 1 cup broccoli floret , broken up (cooked al dente)

  9. 6 small dill pickles , slivered

  10. 2 tablespoons sweet pickle relish

  11. 1 tablespoon capers , finely minced

  12. 2 -3 tablespoons fresh chives , chopped

  13. 1/4 cup fresh parsley , chopped

  14. 1/4 cup Spanish olives , chopped

  15. 2 -4 dashes garlic powder

  16. 2 -3 hard-boiled eggs , chopped

  17. 1 1/2 cups cheddar cheese cubes

  18. 1 1/2 cups cherry tomatoes , halved

  19. salt & pepper, to taste

  20. lettuce leaf , for garnish

Instructions Jump to Ingredients ↑

  1. Mix ingredients in order given; season to taste with salt & pepper.

  2. Garnish with chopped chives and lemon wedges. Cover and keep refrigerated until serving time.

  3. Best chilled for 6 to 8 hours to allow flavors to marry.

  4. Serve well chilled, atop a bed of crisp salad greens.

  5. A lovely light summertime main-dish, or starter. Serve this salad well-chilled with a crusty baguette, butter, and a good bottle of white wine (such as Chablis).

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