Ingredients
-
12
-
1
-
2/3
-
1/4
-
1
-
2
-
2
-
-
1/8
-
1/2
-
-
-
-
-
Directions
Jumbo Shells Stuffed With Crabmeat, This is from The Pasta Salad Book by Nina Graybill and Maxine Rapoport An Elegant first course, serve with lemon wedges and thinly sliced toasted French bread , An excellent, very easy and very pretty salad Also makes a fine main dish used red leaf lettuce and the plate looked beautiful Thanks, Rae!, This is from The Pasta Salad Book by Nina Graybill and Maxine Rapoport An Elegant first course, serve with lemon wedges and thinly sliced toasted French bread
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Steps
|
1
Done
|
Cook Pasta Shells, Gently Until Al Dente. |
|
2
Done
|
Remove With a Slotted Spoon to Drain. |
|
3
Done
|
While Still Hot Mix Carefully With 1 Tablespoon Olive Oil, 2. |
|
4
Done
|
Tablespoons Lemon Juice and 1 Tablespoon Parsley. |
|
5
Done
|
Drain Any Juice from Crabmeat, Discard Juice. |
|
6
Done
|
Mix the Crab With Remaining Olive Oil, Lemon Juice, Capers, Nuts, Parsley, Salt and Cayenne Pepper. |
|
7
Done
|
Stuff Shells and Refrigerate Until Shortly Before Serving. |
|
8
Done
|
Arrange Lettuce on Salad Places, Add 2 Shells Per Plate. |
|
9
Done
|
Drizzle Lightly With Vinaigrette Dressing. |
|
10
Done
|
Garnish With Watercress and Lemon Wedges. |
|
11
Done
|
Cooking Time Is Fridge Time. |
