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Mock Crab Louis Salad

“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.”
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    1 serving

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 egg and tomato.

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