Serves: 5
Total Calories: 368

3/4 cup mayonnaise
1/3 cup chili sauce
2 tablespoons green onions finely chopped
1 tablespoon parsley finely chopped
1 tablespoon lemon juice
1 teaspoon horseradish prepared
1/8 teaspoon salt
1/8 teaspoon black pepper
1 pound crab meat imitation
3/4 cup celery thinly sliced
1 (3 1/2-ounce) can olives sliced ripe
lettuce leaves
2 tomatoes medium, cut in wedges
2 eggs hard-cooked, cut in wedges
parsley Chopped
Lemon wedges

In a medium bowl, mix mayonnaise, chili sauce, green onions, 1 tablespoon parsley, lemon juice, horseradish, salt and pepper until blended set aside.

Flake crab meat and place in a large bowl. Stir in celery and olives. Pour on about 3/4 cup of the dressing and toss until well coated. Serve immediately or cover and chill salad and remaining 1/2 cup dressing for 2 hours.

To serve, line individual salad plates with lettuce. Divide salad and mound in center of each plate. Garnish with tomato and egg wedges. Sprinkle with parsley. Serve with lemon. Pass remaining dressing separately.

Note: Dressing can be served with any seafood salad.

Nutritional Facts:

Serves: 5
Total Calories: 368
Calories from Fat: 259

More Recipes from the Summer Salads Cookbook:
Artichoke-Rice Salad
Avocado And Papaya Platter
Bean-Squash Salad
Caesar Salad
California Cooler Salad
Cantaloupe Salad
Chicken-Pasta Salad with Melon
Cobb Salad
Crab Louis
Creamy Fruit And Greens
Deluxe Fruit Salad
Greek Salmon Salad
Herbed Potato Or Macaroni Salad
Ice Cream Salad
Italian Salad
Main Dish Tabbouleh
Malibu Salad
Melon Bowl With Honey Dressing
Pasta Del Mar Salad
Patio Orange Slaw
Peas and Cheese Salad
Pickled Vegetable Salad
Red Cole Slaw
Southern Peach Toss
Summertime Salad Bar
Surf Salad In Puff Bowl
Sweet and Sour Spinach Salad
Teriyaki Beef Salad
Turkey Medley Surprise