Shred crab meat and remove any remaining cartilage. Cook pasta shells according to package directions. Drain and rinse under cold water to stop the cooking process. Drain well. Combine crab, pasta, peas, scallions in a large mixing bowl. When ready to serve, add as much Herb Dressing as desired to pasta mixture and mix well.

To serve, line a plate with any variety of lettuce leaves; add a portion of crab pasta salad and garnish each serving with a wedge of tomato and a wedge of boiled egg if desired. Sprinkle each portion with paprika and chopped dill. Yield: 6 servings

Combine first 6 ingredients in food processor fitted with the steel blade; with machine running, slowly add the oil in a steady stream until dressing has thickened to a mayonnaise consistency. Refrigerate if not using immediately. Yield: 1-1/2 cups