Crabmeat ravigote

Yield: 2 servings

Measure Ingredient
1 tablespoon Green pepper - minced
1 tablespoon Green onion - minced
1 tablespoon Pimiento - minced
1 teaspoon Lemon juice - fresh
1 teaspoon Freshly ground black pepper
1 pinch Cayenne
6 ounces Crabmeat - lump, cartilage removed

Calories per serving: 78⅖ Number of Servings: 2 Fat grams per serving: 1.21 Approx. Cook Time: Cholesterol per serving: 65.7 Marks:

*DIRECTIONS*

Combine all the vegetables and seasonings, then gently fold in the crabmeat, being careful not to break it up too much.

NOTE: This is a delightful summer salad or appetizer.

VARIATIONS: Artificial crabmeat can be used, as can small shrimp or crawfish tails boiled without salt.

"Louisiana Light" by Roy F. Guste, Jr.

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