|1½ cup||Celery; diced|
|2 cups||Crabmeat; cooked, chilled|
|2 tablespoons||Chili sauce|
|2 tablespoons||Lemon juice; freshly squeezd|
|2 tablespoons||Onion; minced|
|¼ teaspoon||Pepper, black|
Combine all ingredients. Toss lightly. Serve on lettuce as the first course of serve as a salad. Yield: 3-½ cups (6 servings as a salad; 8 servings as a cocktail).
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94