Jumbo Shells Stuffed With Crabmeat

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This is from the pasta salad book by nina graybill and maxine rapoport. An elegant first course, serve with lemon wedges and thinly sliced toasted french bread.

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Steps

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Cook pasta shells , gently until al dente.

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Remove with a slotted spoon to drain.

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

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Tablespoons lemon juice and 1 tablespoon parsley.

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Drain any juice from crabmeat , discard juice.

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

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Stuff shells and refrigerate until shortly before serving.

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

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Drizzle lightly with vinaigrette dressing.

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Garnish with watercress and lemon wedges.

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Cooking time is fridge time.

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Ingredients

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pasta shells, lump crabmeat, olive oil, lemon juice, capers, pine nuts, flat leaf parsley, salt, cayenne pepper, vinaigrette, lettuce leaf, watercress leaf, lemon wedge