In honor of Kathie Lee Gifford's love for crab, chef Ryan Scott created this simple summer dish of fusilli pasta salad with cherry tomatoes, haricots verts, summer squash, capers, tarragon, parsley and charred lemon-Dijon vinaigrette. To finish the dish, Scott gently mixes in sweet lump crabmeat.
For the Charred Lemon-Dijon Vinaigrette:
Light a grill or preheat the broiler. Grill or broil the lemon slices until charred on both sides. Transfer the lemons to a large coarse strainer set over a bowl. Using a wooden spoon, crush all of the juice from the lemons; discard the skins and seeds. Stir in the Dijon mustard, honey, olive oil, salt and pepper.
For the Crab and Fusilli Pasta Salad:1.
In a large pot, add water and 1/2 teaspoon kosher salt to water. Once the water is boiling add the haricot verts and cook for 2 to 3 minutes, until crisp but tender. Drain then add to a bowl filled with ice water to stop cooking. Drain again then pat dry. Set aside.2.
Bring a large pot of lightly salted water to a rolling boil. Add the fusilli and boil, stirring occasionally, until the pasta floats to the top and the filling is hot, about 6 to 8 minutes. Drain and toss with half of the dressing while warm. Set aside.3.
In a medium bowl, add the cherry tomatoes, haricots verts, summer squash, parsley, chives and tarragon. Lightly toss together.4.
Add the dressed fusilli to the herb and vegetable mixture. Toss together.5.
Once the pasta and vegetables are mixed, fold in the crabmeat very gently, making sure you do not break up crabmeat. Season with salt and pepper to taste. Serve.