Friday, July 25, 2008


In Eastern North Carolina, there is a popular eating place,
Gary's Downeast Seafood Restaurant. Gary's is in Arapahoe, Pamlico County. They have delicious shrimpburgers and possibly the best seafood pasta salad I have ever tasted.
A few of us got together recently and were talking about what could possibly be in this salad to make it so good. Someone said he tasted olive oil. I tasted dill. Someone else tasted fresh parsley....fresh whole shrimp....lots of crabmeat....not too much mayonnaise.

If only we could duplicate this at home.....which is what I tried to do today. And I came close. Actually, this salad is so good, I forgot all about Gary.

Judy's Crab-Shrimp Pasta Salad
2/3 cup uncooked small shell pasta or penne
2 Tbsp. minced celery
1 Tbsp. minced onion
1/4 tsp. sea salt
big pinch black pepper
2 Tbsp. fresh lemon juice
2 Tbsp. finely chopped fresh dill
1 tsp. minced fresh parsley
1 Tbsp. extra-virgin olive oil
1 heaping cup cooked crab meat
1 heaping cup cooked shrimp
2 Tbsp. Smart Balance Lite mayonnaise
3/4 tsp. powdered ranch dressing mix
1 Tbsp. fat-free half and half
Cook pasta in boiling salted water as package directs. Drain. Cool thoroughly.
In medium bowl, combine celery, onion, salt, pepper, lemon juice, herbs, and oil. Add cooled pasta, crab meat and shrimp. Toss lightly to distribute ingredients. Cover and refrigerate for at least 2 hours, or overnight to develop flavors.
In the meantime, prepare dressing: In small cup or bowl, combine mayo, ranch dressing mix and half and half. Cover and refrigerate.
Before serving, pour dressing over salad and toss lightly to distribute evenly. Serve over lettuce. Yield: 2 servings.

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