Fusilli with crabmeat and sauce verde

8 servings

Ingredients

Quantity Ingredient
Bunches fresh dill
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
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

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