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"This recipe has been in my husband's family for 100 years," says Clarice Schweitzer of Sun City, Arizona. "The only change I've made is to replace the canned crab with imitation crabmeat. It's always a success at get-togethers."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 479 calories, 44 g fat (6 g saturated fat), 22 mg cholesterol, 508 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Crab Potato salad in Quick Cooking September/October 2001, p57
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Reviewed on Apr. 12, 2010 by cookies_4ME
I found this recipe to be bland,so I added finely chopped celery.bell pepper some ranch dressing,dijon mustard and bacon.Very yummy!
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