Confetti Crab Salad
Yield
6 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
picked over to remove, shells and cartilage |
|
| ½ | cup |
mayonnaise
|
|
| ½ | cup |
radishes
finely chopped |
*
|
| 2 | tablespoons |
parsley leaves
fresh, finely chopped |
|
| 2 | tablespoons |
onions
finely chopped, or scallions |
|
| 2 | tablespoons |
capers
drained, (finely chopped) |
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
picked over to remove, shells and cartilage |
|
| 118 | ml |
mayonnaise
|
|
| 118 | ml |
radishes
finely chopped |
*
|
| 3E+1 | ml |
parsley leaves
fresh, finely chopped |
|
| 3E+1 | ml |
onions
finely chopped, or scallions |
|
| 3E+1 | ml |
capers
drained, (finely chopped) |
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
Directions
IN A LARGE BOWL, combine all of the ingredients.
Refrigerate until serving time.
NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK
