| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | July 1992 | 1 | Servings | |
INGREDIENTS
| 2/3 | c | Mayonnaise |
| 1/4 | c | Bottled chili sauce |
| 1/4 | c | Thinly sliced scallion |
| 1 | T | Finely chopped fresh parsley |
| leaves | ||
| 1/4 | c | Minced green bell pepper |
| 1 | T | Fresh lemon juice |
| 1 | t | Drained bottled horseradish |
| A dash of Worcestershire | ||
| sauce | ||
| 1/2 | c | Chopped drained canned |
| hearts of palm | ||
| 1 | lb | Lump crab meat, picked over |
| Watercress, coarse stems | ||
| discarded and the | ||
| leaves washed well | ||
| and spun dry for | ||
| lining the platter | ||
| Seedless cucumber slices as | ||
| an | ||
| accompaniment | ||
| Toasted pita wedges as an | ||
| accompaniment |
INSTRUCTIONS
In a bowl whisk together the mayonnaise, the chili sauce, the scallion, the parsley, the bell pepper, the lemon juice, the horseradish, the Worcestershire sauce, and salt and pepper to taste, fold in the hearts of palm and the crab meat, and combine the mixture gently but thoroughly. The crab salad may be made 1 day in advance and kept covered and chilled. Transfer the crab salad to a platter lined with the watercress and serve it with the cucumber slices and the pita wedges. Makes about 4 cups. Gourmet July 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1128
Calories From Fat: 495
Total Fat: 56.2g
Cholesterol: 40.7mg
Sodium: 2921.9mg
Potassium: 1576.1mg
Carbohydrates: 144.6g
Fiber: 13.1g
Sugar: 24.5g
Protein: 23.4g