| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Appetizers, Seafood | 2 | Servings | |
INGREDIENTS
| 1 | tb | Green pepper – minced |
| 1 | tb | Green onion – minced |
| 1 | tb | Pimiento – minced |
| 1 | ts | Lemon juice – fresh |
| 1 | ts | Freshly ground black pepper |
| 1 | pn | Cayenne |
| 6 | oz | Crabmeat – lump, cartilage removed |
INSTRUCTIONS
Calories per serving: 78.4 Number of Servings: 2 Fat grams per serving: 1.21 Approx. Cook Time: Cholesterol per serving: 65.7 Marks: *DIRECTIONS* Combine all the vegetables and seasonings, then gently fold in the crabmeat, being careful not to break it up too much. NOTE: This is a delightful summer salad or appetizer. VARIATIONS: Artificial crabmeat can be used, as can small shrimp or crawfish tails boiled without salt. "Louisiana Light" by Roy F. Guste, Jr. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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