Crab and pea salad elegante

Yield: 4 Servings

Measure Ingredient
12 ounces Refrigerated salad-style
\N \N Imitation crabmeat; drained
\N \N And flaked
15 ounces Can LeSueur Very Young Small
\N \N Early Peas; drained
½ cup Green onions; sliced
8 ounces Can sliced waer chestnuts
\N \N Drained
½ cup Kraft Real Mayonnaise
2 teaspoons Dijon mustard
2 teaspoons Lemon juice
½ teaspoon Curry powder
\N \N Reynolds Crystal Rose
\N \N Plastic Wrap
\N \N Leaft lettuce leaves
\N \N Peacn pieces; toated; opt'l


Combine first 4 ingredients in a large bowl; toss. Combine mayonnaise, mustard, lemon juice, and curry powder; stir well and add to crab mixture.

Stir gently to combine. Cover with plastic wrap and chill 2 hours. Serve on lettuce leaves, and sprinkle with pecans, if desired. Yield: 4 to 6 servings.

Crab and Pea Quiche: Prepare recipe as directed above, omitting lemon juice and adding 3 beaten eggs to mayonnaise mixture. Prepare 1 sheet Pillsbury All Ready Pie Crust according to package directions for an unfilled one-crust pie using a 10-inch tart pan. Do not prick crust.

Partially bake pastry shell at 450 degrees for 9 to 11 minutes or until golden brown. (If crust puffs up, gently press back to bottom and sides fo pan with back of wooden spoon.) Spoon crab mixture into pastry shell. Bake at 375 degrees for 40 to 45 minutes or until set. Sprinkle with pecans, if desired.

Source: Cafe Southern Living Five-Star Dining, Southern Living Cooking School

Posted to MM-Recipes Digest V4 #185 by "Griff" <wgriffin@...> on Jul 18, 1997

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