Crab Salad

66 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    6 m
  • Ready In

    11 m
PBLAZ
Recipe by  PBLAZ

“This crab salad is excellent served warm or cold. I make it every time the family gets together. I won an award in a cooking contest with this easy recipe.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
  2. Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.

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Reviews (66)

Rate This Recipe
LAURSTER
183

LAURSTER

I absolutely LOVED this recipe!! I served it warm on toast. I did, however, make a few minor adjustments to reduce the fat. First, I cut the margarine down to 1T. I also cut the mayo to 1/4 c. and added 1 c. lowfat cottage cheese. I also added a little dijon mustard for an extra kick. It was so creamy and rich and DELICIOUS! Thanks for the recipe...it's a keeper!

CHERYLMARI
129

CHERYLMARI

I do like this recipe a lot! I agree with some of the other reviewers that the mayo should be reduced. I tried another Crab Salad recipe yesterday that had more ingredients and didn't taste as good. I will definitely make this again.

SHERS54
109

SHERS54

This was a very easy lunch, and it tasted great. I made a couple of changes, I used 2 tsp of olive to saute with and omitted the butter. I also added some salt and a dash of garlic powder, and cut the amount of mayo in half. I served it with sliced avocado. Next time I might try subbing finely diced celery for the green pepper.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 283 cal
  • 14%
  • Fat
  • 26.4 g
  • 41%
  • Carbs
  • 8.8 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

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