Sometimes, I forget I live near the coast. I know that sounds dumb, but other than the seagulls and an occasional surf shop, Jacksonville it not a “beach” town. In fact, unless you want to drive up or down 24 Highway for about 30 minutes, the only beach we have access to is on Camp Lejeune Marine Corps base (and only military and dependants can get to that beach).
But today, I was reading a local message board and someone posted this Pasta with Seafood recipe. It sounded so delectable; I thought I would share it!
For this recipe, you need one pound of crabmeat (flaked), one and a half pounds of medium shrimp, two or three limes (for juicing), one honeydew melon, two mangos, one cucumber, mayonnaise, fresh parsley leaves, a bag of assorted salad greens, fresh ginger and plain low-fat yogurt.
To prep for this recipe, you will need to squeeze enough lime juice to make 6 teaspoons. Your shrimp needs to be peeled, deveined, and cooked. Grate 1 1/2 teaspoons of lime peel and 1 1/2 teaspoons of ginger. Peel the honeydew melon and slice half of it. Peel and slice the two mangoes and the cucumber.
To make the ginger-lime dressing, combine 3/4 cup of mayonnaise, 1/2 cup of fresh parsley leaves, 1 1/2 teaspoon of grated lime peel, and 1 1/2 teaspoons of grated ginger in a blender until smooth. Pour the ingredients in a bowl and add 3/4 cup of plain low-fat yogurt. If you make this ahead of time, you can refrigerate it for up to 24 hours.
Place the crabmeat in a medium bowl. Pour 2 teaspoons of lime juice and 1/2 cup of the ginger-lime dressing on the pound of crab meat then toss.
Arrange the greens on a plate then top with the crabmeat, shrimp, honeydew slices, mango slices, and cucumber slices. Serve with remaining dressing.