Pizzoccheri and Crab Salad

  • Yield : 4 servings
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m
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  • 3/4 pound pizzoccheri noodles (buckwheat) or Japanese buckwheat soba noodles
  • 1/2 cup mayonnaise, regular or low fat
  • 1/4 cup fresh lime juice
  • 1/2 cup (packed) parsley leaves, chopped
  • 1/4 cup snipped fresh chives
  • Salt and cayenne pepper to taste
  • 4 plum tomatoes chopped (seeds and all)
  • 8 to 12 ounces (net) lump crabmeat picked over or cooked shrimp, cut into 1/2-inch chunks
  • 6 ears fresh corn, steamed, kernels removed
  • Lime wedges
  • More chives for garnish if you wish


Step 1

Boil the pasta until al dente, about 8 to 10 minutes.

Step 2

In the bottom of a mixing bowl combine the mayonnaise with the lime juice, parsley and chives. Season well with salt and pepper.

Step 3

Add the tomatoes and seafood.

Step 4

When the pasta is done, drain, rinse under cold water and pat dry. Add to the mixing bowl and combine.

Step 5

Serve with fresh steamed corn, off the cob, sprinkled over the salad with chives if you wish and more lime wedges.

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