Yield: 2 servings
Measure | Ingredient |
---|---|
1½ cup | julienned parsnips |
½ cup | crabmeat; picked over |
¼ cup | very thinly-sliced scallions |
2.00 tablespoon | diced red peppers |
1½ teaspoon | champagne vinegar |
2.00 tablespoon | mild olive oil |
Combine all ingredients and refrigerate. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-115 broadcast 01-07-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000