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4 servings
suggest servings
| 4 | cups | pasta | cooked and chilled |
| 1/2 | package | crab meat | |
| 1 1/2 | cups | mayonnaise | |
| 1 | x | garlic | |
| 1 | x | salt and black pepper | |
| 1 | each | onion | diced |
| Optional indregients | |||
| 1 | each | broccoli florets | |
| 1 | each | green peas | |
| 1 | each | cauliflower florets | |
| 1 | each | carrots | |
| 1 | each | celery | |
Mix all ingredients in a large bowl. Let sit in fridge till chillied thoroughly.
| % Daily Value* | |
| Total Fat 30.0g | 47% |
| Saturated Fat 5.0g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 650mg | 27% |
| Total Carbohydrate 68.0g | 23% |
| Dietary Fiber 3.0g | 12% |
| Sugars 9.0g | |
| Protein 9.0g | 17% |
| Vitamin A | 56% | Vitamin C | 5% | |
| Calcium | 4% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......
I made this for a pot luck dinner. It was super easy and delicious. I think it makes closer to 18 rather than 12, especially when you leave room for the cherry topping.
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