24 ounces radiatore
1 1/2 gallons water
1 ounce salt (1 1/2 tbsp)
3 3/4 cups Lemon Basil Dressing (variation of Vinaigrette Dressing)
2 ounces green onions, finely chopped
20 ounces thawed snow peas, uncooked
2 pounds crabmeat, diced
Servings: 50
1. Cook pasta according to directions on p. 369. Drain. Yield should be 3 lb cooked radiatore.
2. Add dressing. Toss to coat pasta. Chill to below 41°F.
3. Add onions and snow peas. Toss.
4. Add crabmeat. Toss. Keep chilled below 41°F.
Notes:
Chilling ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).
Cooked shrimp, cooked scallops, or lobster may be substituted for crabmeat.
1 1/2 gallons water
1 ounce salt (1 1/2 tbsp)
3 3/4 cups Lemon Basil Dressing (variation of Vinaigrette Dressing)
2 ounces green onions, finely chopped
20 ounces thawed snow peas, uncooked
2 pounds crabmeat, diced
Servings: 50
1. Cook pasta according to directions on p. 369. Drain. Yield should be 3 lb cooked radiatore.
2. Add dressing. Toss to coat pasta. Chill to below 41°F.
3. Add onions and snow peas. Toss.
4. Add crabmeat. Toss. Keep chilled below 41°F.
Notes:
Chilling ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).
Cooked shrimp, cooked scallops, or lobster may be substituted for crabmeat.
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