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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Beth Kist from Chicago, Illinois shares this delightful seafood salad thatâs ideal for a special luncheon. Itâs crispy and crunchy with a surprising kick. Ingredients:
1-1/2 cups uncooked medium pasta shells |
1/4 cup ranch salad dressing |
1/2 teaspoon lemon-pepper seasoning |
1/8 to 1/4 teaspoon cayenne pepper |
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1 medium carrot, shredded |
1/2 cup sliced water chestnuts, halved |
2 green onions, sliced |
2 lettuce leaves |
2 tablespoons grated parmesan cheese |
Directions:
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.
2. 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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