Confetti Crab Salad

Course : Seafoods
Serves: 6
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1 pound crab meat -- picked over to remove shell pieces shells and cartilage
1/2 cup mayonnaise
1/2 cup finely chopped radishes
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped onion -- or scallions
2 tablespoons drained capers -- (finely chopped)
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation / Directions:

IN A LARGE BOWL, combine all of the ingredients. Refrigerate until serving time. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK

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