Thursday, January 10, 2013

Crab Salad


11/2 Cups pasta shells, cooked
1/4 Cup ranch dressing
1/2 tsp. lemon pepper seasoning
1/8 tsp. cayenne pepper
1  6 oz. can crab meat, drained and flaked
1  Carrot, shredded
1/2 Cup sliced water chestnuts, halved
2 Green onions, sliced

Cook, drain and rinse pasta; pour into Bean Pot.
Stir in crab meat, water chestnuts and onions.
Whisk together ranch dressing, lemon pepper
and cayenne.
Gently stir into pasta mixture.
Cover and refrigerate at least 1 hour.

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