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"This summery seafood salad is one of my husband's favorites," notes Christy Herbert of Muskegon, Michigan. "For a tasty variation, add peas, pimientos or green onions to the colorful mixture."
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 497 calories, 33 g fat (8 g saturated fat), 39 mg cholesterol, 326 mg sodium, 37 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Dilly Crab Salad in Quick Cooking May/June 2000, p9
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Reviewed on Jan. 26, 2010 by anndino
I lighten this up and use 1 1/2 cup reduced fat sour cream, 1 cup fat free plain yogurt, and 1/2 cup mayonnaise with olive oil. It is delicious
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