Fusilli with crabmeat and sauce verde
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | Bunches fresh dill | |
| 1½ | cup | Parsley leaves |
| 3 | Green onions; sliced | |
| 2 | tablespoons | Capers |
| 2 | tablespoons | ;water |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper, ground |
| 8 | ounces | Sour cream |
| ½ | cup | Mayonnaise |
| 1 | pounds | Lump crabmeat |
| 1½ | pounds | Fusilli; cooked |
Directions
Puree dill, parsley, green onion, capers, water, lemon juice, salt and pepper in food processor. Transfer to large bowl. Stir in sour cream and mayonnaise. Fold in crabmeat and pasta. This dish tastes best if made a day ahead and refrigerated.
Makes 8 servings at $3.28 each. Prep: 20 minutes Per serving: 342 calories, 14 g protein, 18 g fat, 31 g carbohydrate, 524 mg sodium, 38 mg cholesterol.
Source: Family Circle 6/27/95
Typos by Elizabeth Wood.
Submitted By ELIZABETH WOOD On 07-10-95