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Five-Way Crab Salad |
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Serves: 6 Print this Recipe8 ounces imitation crab meat 1/2 cup celery sliced 1/4 cup green onions, chopped 1 tomato cubed 1/4 cup olives ripe, sliced 3 eggs hard-cooked, peeled, and chopped 1/2 cup mayonnaise 1 teaspoon seasoned salt 1/2 teaspoon mustard 1/4 teaspoon salt 1/8 teaspoon black pepper, to taste Combine crabmeat with celery, onions, tomato, olives, and chopped egg. Gently blend in mayonnaise and seasonings. Chill. Makes 4 to 5 cups salad. Serve in any of the following ways: 1. Stuffed Avocado: Cut 4 avocadoes in half; remove pit. Scoop crab salad into center of cavity. Makes 8 stuffed avocadoes. 2. Stuffed Tomato: Cut tomatoes into 8 sections, leaving connected at bottom. Place each tomato on lettuce leaf and scoop crab salad into center of each. Fills 6 to 8 tomatoes. 3. Croissant Sandwiches: Slice croissants and stuff with crab salad. Makes 6 to 8 croissant sandwiches. 4. Crab puffs: Cut tops off cocktail-size cream puffs. Spoon crab salad into each puff and garnish with sprig of parsley. Fills 20 to 24 puffs. 5. Entree Salad: Line large salad plate with green leafy lettuce. Place mound of shredded lettuce in center. Spoon crab salad on top of lettuce. Garnish with lemon wedge, olives, tomato wedges, and parsley. Makes 6 large salads. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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