Fusilli with Crabmeat and Sauce Verde

Makes 8
Prep 20 m



  1. 1 of 1 Puree dill, parsley, green onion, capers, water, lemon juice, salt and pepper in food processor. Transfer to large bowl. Stir in sour cream and mayonnaise. Fold in crabmeat and pasta. This dish tastes best if made a day ahead and refrigerated.
Nutrition Information for Fusilli with Crabmeat and Sauce Verde
Servings Per Recipe: 8
Per Serving: 38 mg chol., 31 g carb., 18 g Fat, total, 342 kcal cal., 14 g pro., 524 mg sodium
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Printed from FamilyCircle.com 04/25/2019