Jumbo Shells Stuffed With Crabmeat

Recipe by Dona England
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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook pasta shells, gently until al dente.
  • Remove with a slotted spoon to drain.
  • While still hot mix carefully with 1 tablespoon olive oil, 2.
  • tablespoons lemon juice and 1 tablespoon parsley.
  • Drain any juice from crabmeat, discard juice.
  • Mix the crab with remaining olive oil, lemon juice, capers, nuts, parsley, salt and cayenne pepper.
  • Stuff shells and refrigerate until shortly before serving.
  • Arrange lettuce on salad places, add 2 shells per plate.
  • Drizzle lightly with vinaigrette dressing.
  • Garnish with watercress and lemon wedges.
  • Cooking time is fridge time.
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