Crab Salad

• 8 oz. pasta shells, cooked
• 3/4 c. mayonnaise
• 2 TBSP. Dijon mustard
• 1 TBSP. lemon juice
• 1/2 tsp. dill weed
• 1/4 tsp. salt
• 1 c. cucumber, diced
• 1/2 c. grated carrots
• 1/2 lb. crab flakes

Combine shells, mayonnaise, Dijon, lemon juice, dill and salt in large bowl. Then add cucumber, carrots and crab. Chill for 4 hours.

from the kitchen of Darcy Moody