Crab And Pasta Salad Recipe


Health IndexHealthyCuisine
CourseMain Ingredient


 Vermicelli/Thin pasta6 Ounce
 Peanut oil/Oriental sesame oil2 Tablespoon
 Sweet red pepper/Sweet green pepper1 Medium, cored, seeded, and cut into matchstick strips
 Garlic2 Clove (10 gm), minced
 Green onions3 , sliced
 Crabmeat/Thawed frozen/ canned crabmeat6 Ounce, picked over for bits of shell and cartilage
 Romaine lettuce head/Other lettuce1 Small, torn into bite size pieces
 Reduced sodium soy sauce2 Tablespoon
 Red wine vinegar2 Tablespoon
 Dry white wine/Medium dry sherry1 Tablespoon
 Sugar1⁄2 Teaspoon
 Cayenne pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1223 Calories from Fat 306

% Daily Value*

Total Fat 36 g55.1%

Saturated Fat 5.2 g26.2%

Trans Fat 0 g

Cholesterol 167.1 mg

Sodium 2261.2 mg94.2%

Total Carbohydrates 158 g52.6%

Dietary Fiber 16.4 g65.5%

Sugars 21.9 g

Protein 62 g123.4%

Vitamin A 779.5% Vitamin C 498.4%

Calcium 40.2% Iron 50.6%

*Based on a 2000 Calorie diet


Cook the vermicelli according to package directions, omitting the salt.
Drain and transfer to a serving bowl.
Meanwhile, heat 1 tablespoon of the sesame oil in a heavy 10 inch skillet over moderately high heat for 1 minute; add the red pepper and garlic and stir fry just until limp about 3 minutes.
Add the green onions and stir fry 30 seconds longer.
Combine the vermicelli, red pepper green onion mixture, crabmeat, and lettuce in a large bowl.
In a small bowl, whisk together the remaining sesame oil and the soy sauce, vinegar, sherry, sugar, and cayenne pepper.
Pour over the pasta mixture, tossing gently to mix.