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"From picnics to potlucks, this fast-to-fix combination receives rave reviews," writes Janine Gillespie of Milwaukie, Oregon. "I often garnish it with paprika, sliced hard-cooked eggs, tomatoes or croutons."
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 242 calories, 18 g fat (3 g saturated fat), 16 mg cholesterol, 463 mg sodium, 11 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Crab and Pea Salad in Quick Cooking July/August 1999, p8
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Feb. 02, 2010 by vhindel
This was great as is, but I also tried it with snow crab instead or the imitation crab--which I think I liked even better.
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