| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce08 |
2 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Julienned parsnips |
| 1/2 |
c |
Crabmeat; picked over |
| 1/4 |
c |
Very thinly-sliced scallions |
| 2 |
tb |
Diced red peppers |
| 1 1/2 |
ts |
Champagne vinegar |
| 2 |
tb |
Mild olive oil |
INSTRUCTIONS
Combine all ingredients and refrigerate. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-115 broadcast 01-07-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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