Confetti Crab Salad
By Rachelle
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Ingredients
- 1/4 C Mayo
- 1 Medium Lemon,
- [Juiced use 2 Tbsp]
- 2 tsp Dijon Mustard
- 1 LB Canned Jumbo Lump
- Crabmeat
- 2 Diced Peppers,
- [1 Red 1 Yellow]
- 1/4 C Chopped Chives
- 1/4 C Chopped Parsley
- Salt & Ground Pepper,
- to taste
- 8 C Lettuce, Mixed Greens
Details
Preparation
Step 1
ONE:
In a serving bowl, combine
mayo, lemon and mustard.
TWO:
Fold in crabmeat, peppers, chives,
and parsley. Season with salt & pepper.
THREE:
Divide lettuce greens among 4 salad bowls.
Spoon crabmeat over greens, serve.
TIP: You can make the salad up to 1 day
ahead, refrigerate tightly covered.
South Beach Diet Super Quick Cookbook
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