1 lb. imitation crab meat, cut in bite
size pieces
1 to 2 stalks celery, chopped fine
Mayonnaise to taste
Combine all ingredients and serve on lettuce leaf or on a croissant for a great sandwich.
Layered Crab Salad
4 c. torn lettuce
2 c. (1/2 lb.) fresh pea pods, cut
into 1-inch pieces
1 1/2 c. chopped red peppers
2 c. chopped cucumber
1 1/2 c. crabmeat or 1 pkg. (8 oz.)
imitation crabmeat
1 c. mayonnaise
1 tbsp. sugar
1 tsp. dried dill weed or 1 tbsp.
chopped fresh dill
Sweet red pepper rings
Fresh dill sprigs
In a 2-1/2 quart clear glass serving bowl, layer lettuce, pea pods, chopped peppers, cucumber and crabmeat. Combine mayonnaise, sugar and dill; spread over crab. Cover and chill several hours or overnight. Garnish with pepper rings and dill. Yield: 6 servings. I am secretary of the University of Oregon. I love living in Oregon and enjoy cooking with the many foods available in this part of the country. Crabmeat is abundant here and makes a great company dinner.
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