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.
Preparation Time:5 Minutes