Ingredients
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12 ounces medium pasta shells
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salt
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1/2 lb lump crabmeat (you can find fresh lump crabmeat in a 1lb container in the seafood dept. Do not use canned or imitat)
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1 cup mayonnaise
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1/2 cup buttermilk
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4 green onions, thinly sliced
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1 lemon, juice of
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1 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/2 Old Bay Seasoning (Old Bay is best but if you cannot find use another seafood seasoning)
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2 tablespoons chopped fresh parsley
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pepper
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lettuce leaf
Instructions
- Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes.
- Rinse, drain and set aside.
- Pick through crab discarding any pieces of shells.
- Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, lemon juice, onion powder, garlic powder Old bay, parsley and pepper to taste.
- Add the pasta shells and mix again.
- Cover and chill overnight.
- Serve on lettuce leaves.