Mock Crab Louis Salad Recipe

Mock Crab Louis Salad Recipe photo by Taste of Home

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“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.”

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Mock Crab Louis Salad Recipe

Prep: 20 min. + chilling

Yield: 1 Servings

20 20

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.

Nutritional Analysis: 1 serving equals 560 calories, 39 g fat (6 g saturated fat), 242 mg cholesterol, 1,132 mg sodium, 30 g carbohydrate, 4 g fiber, 21 g protein.

Originally published as Mock Crab Louis Salad in Cooking for 2 Spring 2006, p64