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Appetizers
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None
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6
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Ingredients |
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12 ounce small seashell past (about 3.5 cups)
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2 cups (about 10 oounces ) cook lump crab meat, lobster, or shrimp
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1 cup frozen (thawed) green peas
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1/2 cup chopped red bell peppers
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1/3 cup chopped onion
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DRESSING
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2/3 cup nonfat or reduced-fat mayonnaise
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1/3 cup nonfat or light sour cream
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1 tablespoon plus 1 teaspoon lemon juice
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1 tablespoon minced fresh dill, or 1 teaspoon dried
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Instructions |
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Cook the past al dente according to package directions. Drain, rinse with cold water, and drain again.
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Place the past in a large bowl. Add the seafood and vegetables, and toss to mix.
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Place the dressing ingredients in a small bowl, and stir to mix. Pour the dressing over the past mixture, and toss to mix well
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Cover the salad, and chill for several hours before serving.
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Originally Submitted
5/7/2008
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You can add this Seashell seafood salad recipe to your own private DesktopCookbook.
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