Jumbo Shells Stuffed With Crabmeat

1. 1

   Cook pasta shells, gently until al dente.

2. 2

   Remove with a slotted spoon to drain.

3. 3

   While still hot mix carefully with 1 tablespoon olive oil, 2.

4. 4

   tablespoons lemon juice and 1 tablespoon parsley.

5. 5

   Drain any juice from crabmeat, discard juice.

6. 6

   Mix the crab with remaining olive oil, lemon juice, capers, nuts, parsley, salt and cayenne pepper.

7. 7

   Stuff shells and refrigerate until shortly before serving.

8. 8

   Arrange lettuce on salad places, add 2 shells per plate.

9. 9

   Drizzle lightly with vinaigrette dressing.

10. 10

    Garnish with watercress and lemon wedges.

11. 11

    Cooking time is fridge time.

* Per serving · 4 servings · Values may vary.

No additional tips available.