Ingredients
1-1/2 cups uncooked medium pasta shells1/4 cup ranch salad dressing1/2 teaspoon lemon-pepper seasoning1/8 to 1/4 teaspoon cayenne pepper1 can (6 ounces) crabmeat, drained, flaked and cartilage removed1 medium carrot, shredded1/2 cup sliced water chestnuts, halved2 green onions, sliced2 lettuce leaves2 tablespoons grated Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the salad dressing, lemon-pepper and cayenne. Stir in the crab, carrot, water chestnuts and onions.
Drain pasta and rinse in cold water. Gently stir into crab mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves; sprinkle with cheese.
