| This recipe is liked by 0 person(s). |
Layered crab salad
Nb persons: 6
| 4 c. | torn lettuce |
| 2 c. | fresh pea pods, (1/2 lb.) , cut into 1-inch pieces |
| 1 1/2 c. | red peppers, chopped |
| 2 c. | cucumber, chopped |
| 1 1/2 c. | crabmeat or 1 pkg., (8 oz.) imitation crabmeat |
| 1 c. | mayonnaise |
| 1 tbsp. | sugar |
| 1 tsp. | dried dill weed, or 1 tbsp. chopped fresh dill |
| Sweet red pepper rings | |
| Fresh dill sprigs |
In a 2-1/2 quart clear glass serving bowl, layer lettuce, pea pods, chopped peppers, cucumber and crabmeat. Combine mayonnaise, sugar and dill; spread over crab. Cover and chill several hours or overnight. Garnish with pepper rings and dill. Yield: 6 servings. I am secretary of 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.