Recipe courtesy of Michele Urvater
Pizzoccheri and Crab Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 721
- Total Fat
- 26
- Saturated Fat
- 4
- Carbohydrates
- 98
- Dietary Fiber
- 4
- Sugar
- 12
- Protein
- 34
- Cholesterol
- 161
- Sodium
- 1542
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
3/4 pound pizzoccheri noodles (buckwheat) or Japanese buckwheat soba noodles
1/2 cup mayonnaise, regular or low fat
1/4 cup fresh lime juice
1/2 cup (packed) parsley leaves, chopped
1/4 cup snipped fresh chives
Salt and cayenne pepper to taste
4 plum tomatoes chopped (seeds and all)
8 to 12 ounces (net) lump crabmeat picked over or cooked shrimp, cut into 1/2-inch chunks
6 ears fresh corn, steamed, kernels removed
Lime wedges
More chives for garnish if you wish
Directions
- 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.