Crab Salad
Portion Size: 1/3 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cups imitation crab | |
| 1 cup diced celery | Washed, trimmed and diced |
| 1/4 cup onion | Washed, peeled and minced |
| 2 teaspoons lemon juice | |
| 1/2 cup light mayonnaise | |
| 8 Large lettuce leaves | Washed and separated |
| 2 large tomatoes | Washed, trimmed and cut into wedges |
| 4 Hard cooked eggs | Optional |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine crabmeat and celery | |
| 2 | Add lemon juice and Worcestershire sauce to the mayonnaise. Mix well. Fold mayonnaise mixture into crab. | Keep chilled until time to serve . |
| 3 | Serve on lettuce leaves and garnish with sections of tomato and hard cooked eggs |
Posted in Seafood Lunch Recipes
