Confetti Crab Salad |
Course : Seafoods
Serves: 6 |
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Ingredients:
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 |
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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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