Layered Crab Salad Recipe
Layered Crab Salad Recipe photo by Taste of Home

Layered Crab Salad Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 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

Nutritional Facts

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.


  1. 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.
Originally published as Layered Crab Salad in Country June/July 1991, p51

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