Layered Crab Salad Recipe

Layered Crab Salad Recipe photo by Taste of Home

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I am a secretary at the University of Oregon. I love living in Oregon and enjoy cooking with the many foods available in this part of the country. Crabmeat is abundant here and makes a great company dinner.

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Layered Crab Salad Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

4 cups torn lettuce
2 cups (1/2 pound) fresh pea pods, cut into 1-inch pieces
1-1/2 cups chopped red peppers
2 cups chopped cucumber
1-1/2 cups crabmeat or 1 package (8 ounces) imitation crabmeat
1 cup mayonnaise
1 tablespoon sugar
1 teaspoon dill weed or 1 tablespoon chopped fresh dill
Sweet red pepper rings
Fresh dill sprigs

Directions

In a 2-1/2-qt. glass serving bowl, layer the lettuce, pea pods, chopped peppers, cucumber and crab. Combine the mayonnaise, sugar and dill; spread over crab. Cover and chill several hours or overnight. Garnish with pepper rings and dill. Yield: 6 servings.

Diabetic Exchanges: One serving (with light mayonnaise and imitation crabmeat) equals 2 vegetable, 1 meat, 1 fat; also, 180 calories, 579 mg sodium, 16 mg cholesterol, 13 mg carbohydrate, 8 gm protein, 11 gm fat.

Originally published as Layered Crab Salad in Country June/July 1991, p51