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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crab salad Recipe

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This recipe for Crab salad is from The D'Argenio Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans 71/2oz king crabmeat, drained
1/2C low calorie mayonnaise
2T chopped parsley
2T snipped chives
1tsp worcestershire sauce
1/2 tsp lemon juice
1C diced cucumber
chrisp lettuce cups
4hard-cooked eggs quartered
Directions:
Directions:
if necessary remoev cartilege form crabmeat. In medium bowl, combine mayonnaise, parsley,chives worcestershire, and lemon juice; mix well. Add crabmeat and cucumber, toss. Refrigerate about one hour until chilled. Serve in lettuce cups,garnish with egg
Number Of Servings:
Number Of Servings:
4

 

 

 

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