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.