Lumachine and Crabmeat Salad
|Medium pasta shells||1 1⁄2 Cup (24 tbs), cooked al dente, drained and cooled (Lumachine)|
|Green pepper||1 Medium, chopped after removing seeds and white ribs|
|Cooked crabmeat||1 Pound, picked over, flaked (Fresh)|
|Capers||1 Tablespoon, rinsed in water and drained|
|Mayonnaise||1 Cup (16 tbs), mixed with 2 tablespoons of lemon juice|
|Lemon juice||2 Tablespoon|
|Cayenne pepper||1 1⁄2 Pinch (Good Pinch)|
|Boston lettuce leaves||4|
|Pimentos||2 , cut into strips|
|Hard cooked eggs||2 , quartered|
Combine everything up to the lettuce leaves; mix thoroughly but gently.
Refrigerate until ready to serve.
Line a bowl with the lettuce leaves.
Spoon in the pasta and crabmeat mixture, and garnish with the pimento strips and hard-cooked eggs.
Serving size: Complete recipe
Calories 2848 Calories from Fat 1763
% Daily Value*
Total Fat 196 g300.9%
Saturated Fat 20.2 g101.1%
Trans Fat 0 g
Cholesterol 880.9 mg293.6%
Sodium 6569.2 mg273.7%
Total Carbohydrates 133 g44.4%
Dietary Fiber 11.5 g45.9%
Sugars 15.1 g
Protein 125 g250.9%
Vitamin A 164.8% Vitamin C 482.4%
Calcium 41.9% Iron 59.5%
*Based on a 2000 Calorie diet