Skip to main content

CRAB PASTA SALAD

By
2 ounces uncooked Dreamfields elbow or penne pasta * 
6 ounces crab meat, drained well 
1/4 cup mayonnaise 
1 stalk celery, finely chopped
2 green onions, chopped
1 teaspoon chives, minced
1/8-14 teaspoon salt or Spicy Seasoning Salt
1/8 teaspoon pepper

Cook the pasta according to package directions; drain well. If using penne, cut each noodle into 2 pieces. Combine all of the ingredients in a medium bowl; chill before serving.

Makes 2-3 servings
Do not freeze

* If you don't have a kitchen scale, count out 40 pieces of penne.

Per 1/3 Recipe: 250 Calories; 16g Fat; 13g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/2 Recipe: 375 Calories; 23g Fat; 20g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs 

Comments

Post a Comment

Popular posts from this blog

Preacher Cake

By
  3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 2 cups sugar 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract 1 20-ounce can crushed pineapple, with juice 1 1/2 cups finely chopped pecans or walnuts, divided 1 cup flaked coconut (optional) Cream Cheese Frosting (recipe below) Sift together flour, baking soda, salt and cinnamon; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute). Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup choppe...
Post a Comment
Read more

Chop Suey Retro 60's Style

By
Ingredients 1 tablespoon shortening 1 1/2 lbs pork or 1 1/2 lbs beef, cut in 1/2-inch cubes salt ...
Post a Comment
Read more

CREAMED CHICKEN AND BISCUITS CASSEROLE

By
  INGREDIENTS 1 small  onion 1  1 ⁄ 2 teaspoons  butter 2 lbs chopped cooked chicken breasts or 2 lbs  boneless skinless chicken thighs 1 (10 3/4 ounce) can cream of chicken soup 1 ⁄ 2 cup  mayonnaise 1 cup  milk 1 ⁄ 2 1/2 cup sauteed  red bell peppers  or 1/2 cup jarred roasted red pepper 1  1 ⁄ 2 cups shredded  mild cheddar cheese refrigerated biscuit DIRECTIONS Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish. Chop the onion. Heat butter in a small nonstick skillet and sauté until tender. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. Bake for 15 minutes and remove from oven. Sprinkle 1 cup of the cheese over the baked mixture. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, us...
Post a Comment
Read more