Tip: Try crab salad for more results.
1 - 10 of 22 for king crab salad
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Chop all ingredients into small bits. Add cholesterol-free mayonnaise. Season to taste.
Slice, salt and squeeze cucumbers. Toss all ingredients together. Serve on lettuce leaf. Serves 6.
Make pie shell. ... Whip. Drain vegetable and place in pastry shell. Spoon crab mixture over top. Bake at 375 degrees for 30 minutes until golden brown.
Mix soup, evaporated milk, mushrooms, salt and paprika on top of double boiler and heat. Gently add seafood and heat until piping hot. Add sherry and ...
Drain and slice canned crab, or defrost ... mix thoroughly into salad. Serve chilled ... Garnish with reserved crab and green pepper rings. (6 servings)
Dissolve gelatin in water. Mix all ingredients and pour in fish mold (2 quart size). Refrigerate to set. Unmold and serve with crackers. Makes a good ...
Cook macaroni shells ... this mixture add crab meat and shrimp ... deviled eggs. It tastes better if made early in the day or the day before. Serves 6-8.
Cut 1/2-inch from stem end of tomato. Scoop out pulp leaving a firm 1/4-inch shell. Reserve pulp. Place tomatoes upside down on a paper towel to ...
Cook macaroni shells ... this mixture add crab meat and shrimp ... rounds and deviled eggs. It tastes better if made early in the day or the day before.
Let crab meat stand in French dressing 1/2 hour in refrigerator. Drain off dressing; to crab, add celery, then mayonnaise. Makes 4 servings.
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