• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Crab and Pea Salad Elegante

  • Recipe Submitted by on

Category: Vegetables, Seafood, Salads

 Ingredients List

  • ----------------------------NORMA WRENN NPXR56B----------------------------
  • 12 oz Refrigerated salad-style
  • Imitation crabmeat; drained
  • And flaked
  • 15 oz Can LeSueur Very Young Small
  • Early Peas; drained
  • 1/2 c Green onions; sliced
  • 8 oz Can sliced waer chestnuts
  • Drained
  • 1/2 c Kraft Real Mayonnaise
  • 2 ts Dijon mustard
  • 2 ts Lemon juice
  • 1/2 ts Curry powder
  • Reynolds Crystal Rose
  • Plastic Wrap
  • Leaft lettuce leaves
  • Peacn pieces; toated; opt'l


Combine first 4 ingredients in a large bowl; toss. Combine mayonnaise,
mustard, lemon juice, and curry powder; stir well and add to crab mixture.
Stir gently to combine. Cover with plastic wrap and chill 2 hours. Serve on
lettuce leaves, and sprinkle with pecans, if desired. Yield: 4 to 6

Crab and Pea Quiche: Prepare recipe as directed above, omitting lemon
juice and adding 3 beaten eggs to mayonnaise mixture. Prepare 1 sheet
Pillsbury All Ready Pie Crust according to package directions for an
unfilled one-crust pie using a 10-inch tart pan. Do not prick crust.
Partially bake pastry shell at 450 degrees for 9 to 11 minutes or until
golden brown. (If crust puffs up, gently press back to bottom and sides fo
pan with back of wooden spoon.) Spoon crab mixture into pastry shell. Bake
at 375 degrees for 40 to 45 minutes or until set. Sprinkle with pecans, if

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