Mock Crab Louis Salad Recipe

5 1 2
Mock Crab Louis Salad Recipe
Mock Crab Louis Salad Recipe photo by Taste of Home
Publisher Photo

Mock Crab Louis Salad Recipe

Read Reviews
5 1 2
Publisher Photo
“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.”
MAKES:
1 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
1 servings
TOTAL 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
  • 1/2 hard-boiled large egg, cut into wedges
  • 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.
Originally published as Mock Crab Louis Salad in Cooking for 2 Spring 2006, p64

Nutritional Facts

1-1/4 cups: 560 calories, 39g fat (6g saturated fat), 242mg cholesterol, 1132mg sodium, 30g carbohydrate (6g sugars, 4g fiber), 21g protein.

  • 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
  • 1/2 hard-boiled large egg, cut into wedges
  • 1/2 medium tomato, chopped
  1. 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.
Originally published as Mock Crab Louis Salad in Cooking for 2 Spring 2006, p64

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Nan4631 User ID: 8232539 252358
Reviewed Aug. 8, 2016

"Delicious! My husband loved it too!"

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