Saturday, August 02, 2014

CLCA Days 21-22 and An Awesome Seafood Salad

"Cyd's Low-Carb Adventure," Day 21
Breakfast: Hard-Cooked Eggs
Lunch: Turkey and Cheese Sandwich on a Whole Wheat Tortilla
Dinner: Bunless Baconator from Wendy's (uh-oh)
Snack: Dill Pickles

CLCA, Day 22
Brunch: Eggs and Ezekiel Toast
Dinner: Barbecue Chicken, Corn on the Cob, Sauteed Squash/Peppers/Onions
Dessert: "Carb Smart" Ice Cream
Snack: Bologna and Cheese Sandwich on Whole-Wheat Tortilla (Well, at least she's getting her appetite back, so I'm turning a blind eye to some of her recent choices.)

Not that I'm one to talk. I had to break away from the primal lifestyle temporarily to make this awesome pasta salad with crab, avocado, cheddar cheese, cucumbers, and peas that was recommended by our favorite lobster vendor, Mother Shuckers Clam Shack, in Maine. GOOD STUFF! (I did use high-fiber fusilli if that counts for anything.)

I would totally make this again, but in the future, I would either omit the cheese or use something milder--the sharp cheddar tends to overwhelm the delicate flavors of the crab and avocado. Oh, and a teaspoon or so of Old Bay never hurt anything either. This dish would be terrific for those last summer potlucks--there's still about a month until Labor Day! *sad trombone*

As for the recipe, I will quote the hilarious Mother Shucker herself:

Crab and Avocado Pasta Salad

1 box of curly pasta. Curly pasta "grabs" the crabmeat. Rotini, Gemelli, ones like that ...are good, but elbow IS NOT. You get the drift? You need that curl and length. It really does make a difference! Boil pasta el dente and then strain in cold water. Dump into a BIG bowl and add:

1 cup frozen, cooked peas, cooled
1 block of sharp cheddar cheese cubed small (8 oz)
1 cucumber cubed small
1/2 avocado cubed small (or use the whole thing, duh)
4 boiled eggs, cubed
1 lb crabmeat (sorry, we don't sell it, but find it, buy it, TRY THIS!)
1 heaping spoon of HELLMANS and 1 heaping spoon of Miracle Whip. No matter if you like mayo or salad dressing or NOT, you have to use half and half. Don't argue! Just do as I tell you
A little salt and pepper to taste!

Note: If real crab isn't in your budget, I used imitation krab, which I quite enjoy. Or tuna would be good, too.

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