| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh lump crabmeat |
| 1 |
|
Envelope sugar substitute |
| 3 |
c |
Cabbage; shredded |
| 1/2 |
ts |
Salt |
| 1 |
|
Carrot; chopped |
| 1/2 |
ts |
Black pepper |
| 1/2 |
c |
Celery; chopped |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
c |
Green onion; chopped |
| 1/4 |
ts |
Hot pepper sauce |
| 1/2 |
c |
Light mayonnaise |
| 1 |
ts |
Worcestershire sauce |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Combine all ingredients except crabmeat. Fold in crabmeat and chill. Serve
over lettuce leaves with sliced tomatoes.
>From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988
Recipe by: KACOO OLINDE Ralph and Kacoo's Restaurant
Posted to MC-Recipe Digest V1 #858 by Emily Griffin
<emgriffi@ix.netcom.com> on Oct 21, 1997
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