(serves 4-6, depending on serving size)

one pound fusilli pasta, cooked al dente

1/2 C red onion, diced small and rinsed
1 C green peas, blanched
1 C fennel, shaved
1 C celery, diced small
1 C English cucumber, peeled and diced
2 C baby spinach

 

8 ounces, super lump crab meat
1 pound large shrimp, boiled and peeled
3/4 pound of salmon, baked, skin removed and broken into chunks

Lemon Dill Dressing

For pasta: Place pasta into a pot of boiling, salted water. Cook until al dente. Drain pasta and rinse. Do not oil. Allow pasta to cool before dressing.

For salmon: Brush filet with olive oil and season with salt and cracked pepper. Place into a preheated 425 degree oven for about 20 minutes or until just firm to the touch. Cool in the refrigerator. Remove skin and break into large chunks.

For shrimp: Add shrimp to boiling water that has been seasoned with half a lemon, 1 t of salt, 1 t of red pepper flakes and several bay leaves. Cook until just firm to the touch. Drain and peel. Chill shrimp before adding to the pasta salad.

For crab: I used a pasteurized super lump crab meat. Rinse crab before adding to the salad.

Combine ingredients and lightly dress with lemon dill dressing.

At High’s, we serve this salad with shrimp only. It can get pricey.

Feel free to omit salmon or crab or both.