Crab Salad

Name: Crab Salad
Ingredients: 2 (7 oz. size) cans King crabmeat, drained; 1/2 c. low calorie mayonnaise; 2 Tbsp. chopped parsley; 2 Tbsp. snipped chives; 1 tsp. Worcestershire sauce; 1/2 tsp. lemon juice; 1 c. diced, pared cucumber; crisp lettuce cups; 4 hard-cooked eggs, quartered

9 ingredients

8 steps

Ingredients

2 (7 oz. size) cans King crabmeat, drained
1/2 c. low calorie mayonnaise
2 Tbsp. chopped parsley
2 Tbsp. snipped chives
1 tsp. Worcestershire sauce
1/2 tsp. lemon juice
1 c. diced, pared cucumber
crisp lettuce cups
4 hard-cooked eggs, quartered

Directions

1

If necessary, remove cartilage from crabmeat.
2

In medium bowl, combine mayonnaise, parsley, chives, Worcestershire and lemon juice.
3

Mix well.
4

Add crabmeat and cucumber; toss.
5

Refrigerate covered until well chilled, about 1 hour.
6

To serve, arrange lettuce cups on 4 serving plates.
7

Fill with salad; garnish with egg.
8

Makes 4 servings; 232 calories each.