Mock Crab Louis Salad Recipe

Nutrition Facts

  • One serving:
  • Calories:
  • 560
  • Fat:
  • 39 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 242 mg
  • Sodium:
  • 1132 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 4 g
  • Protein:
  • 21 g


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Mock Crab Louis Salad

Cooking for 2 - try a FREE ISSUE today!

“Come spring, I like a meal that doesn’t involve turning on the stove,” pens Alice Cibulka of Sun City, Arizona. “This hearty salad is quick, filling and fantastic. I round it out with lemonade, ice cream and a bunch of daffodils.”

SERVINGS: 1

CATEGORY: Salads

METHOD: Chill

TIME: Prep: 20 min. + chilling

Ingredients:

  • 1/4 cup frozen peas, thawed and patted dry
  • 3/4 cup cubed imitation crabmeat
  • 2 tablespoons chopped celery
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped green pepper
  • 3 tablespoons mayonnaise
  • 1 teaspoon ketchup
  • 1/4 teaspoon prepared horseradish
  • 1/4 teaspoon Worcestershire sauce
  • Dash salt and pepper
  • 2 lettuce leaves
  • 1 hard-cooked egg, sliced
  • 1/2 medium tomato, chopped

Directions:

In a bowl, combine the peas, crab, celery, onion and green pepper. Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, salt and pepper; pour over crab mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Serve on a lettuce-lined plate with hard-cooked egg and tomato. Yield: 1 serving.

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