CRAB PASTA SALAD

 While crab meat can have a mild, sweet flavor, it also pairs beautifully with any flavor joined with it. I have never been a fan of mayonnaise or cream with crab, simply because for me… it overpowers and takes away from crab’s gentle texture. And so, if you are a crab lover and would also like to ditch the mayo, you are sure to love this crab salad!

 Ingredients

        Crab meat – 8 ounces

        Pistachios – ½ cup rough chopped, the salt and pepper brand

        Red Chili Pepper – just a pinch, if you are not using the pepper roasted pistachios

        Pomegranate Seeds – ½ cup

        Pea Shoots – ½ cup of mostly leaf tips and enough whole shoots for the bed under the shells

        Carrots – ¾ cup, shredded and then chopped to confetti

        Chives – ¼ cup chopped to confetti

        Pasta Shells – 12 large cooked shells

        Pomegranate Sumac Dressing – (recipe is in our collection)

PastaCrabPrep

 Instruction

Toss shells in enough dressing to coat them so they don’t stick together, and to flavor the shells before filling.

Gently mix the crab, nuts, pomegranate seeds, shoots, carrots, and chives. Add enough dressing to the mix, without becoming too wet. Gently fill the shells with the crab filling. Place whole pea shoots on a plate. Display the stuffed shells on top of the shoots. Drizzle a very little amount of dressing across the plate, or a little pomegranate molasses from the dressing recipe.

YOU, have made yourself a Beautiful, Refreshingly Delicious Dish!