2 6 oz cans crab, or 1 or more cups of fresh or frozen crab, to taste
3/4 cup light mayonnaise
2 T fresh lemon juice
3 scallions, cut in 1/2 -inch pieces
8 radishes, washed and thinly sliced
cayenne pepper, a dash (optional)
3 T fresh parsley, chopped
3/4 lb conchiglie, (shells) or fusilli (screws)or farfalle (bow ties)

Set the pasta water to boil.
Prepare crab, radishes and scallions. Make sure that crab is close to room temperature and well drained.
Cook the pasta 'al dente' and drain.
Rinse with cold water to stop cooking process and prevent from sticking.
Drain again.
Place the pasta in a large serving bowl.
Mix in the mayonnaise, the lemon juice, salt and pepper.
Add the rest of the ingredients and toss, mixing well.
Sprinkle with a dash of cayenne pepper, or if you prefer Tabasco sauce (optional).
Place in refrigerator for an hour or more.
Serve cold.