Conchiglie with Crab and Melon
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
125 ml (1/2 cup) mayonnaise
5 ml (1 tsp) grated orange zest
45 ml (3 tbsp) orange juice, freshly squeezed
30 ml (2 tbsp) extra-virgin olive oil
450 g (1 lb) conchiglie (seashell pasta)
2 cans, 170 g crab meat, drained and patted dry
500 ml (2 cups) cantaloupe, in 1-cm / 1/2-inch cubes
15 leaves basil, in thin strips
Salt and freshly ground pepper, to taste
- In a large bowl, combine the mayonnaise, orange zest, orange juice and oil.
- In a large pot, cook the conchiglie al dente, following package directions. Drain, rinse and add to the bowl. Toss well, cover with plastic wrap and refrigerate 2 hours.
- Add the crab, the melon and the basil. Season with salt and pepper, and toss well.
- Serve chilled.
Imported on 2011-01-20 20:26:46 — Original ID:2455