
Imitation Crab Salad With Boiled Eggs
This crab salad recipe can be a substantial meal. You could serve it all on its own. You could also serve small portions as appetizers or as a side dish for lunch or dinner. The eggs really raise the protein level of this salad, so this is a great choice as a main dish on a hot day. Nothing is more refreshing than a cold meal when the weather is hot.
Pea and Boiled Egg Crab Salad
You can choose how you want to serve it. We set it on a bed of flat leaf Italian parsley, but you could easily heap it in an attractive serving bowl and sprinkle a few parsley leaves on top. You could also choose to set it on a bed of colorful lettuce leaves. Lettuce comes in so many colors and varieties now that you could make a stunning presentation.Egg Crab Salad Ingredients
- 1 pound imitation crab meat finely chopped
- 6 eggs
- ¼ cup corn kernels
- ½ cup green peas
- 1 cup mayonnaise
- 2 tablespoons sour cream
- ½ pound sourdough bread
- ¼ onion chopped Handful
- fresh parsley
- Salt
- black pepper
Crab Egg Salad Preparation
- Add the eggs in a pan and cover them with cold water. Bring the water to a boil, then cover the pan, remove from the heat and let the eggs stand in the water for 10 minutes. Remove them from the hot water, let them cool, then peel and chop the eggs.
- Trim the crust from the bread and cut it into cubes.
- Mix everything together and chill until ready to serve.
- Divide the parsley between 3 serving glasses and divide the crab salad between the serving glasses on top of the parsley.
Egg Crab Salad Nutrition
Servings: 3
Amount per serving
- Calories 845
- Total Fat 38.9g 50%
- Saturated Fat 8.3g 42%
- Cholesterol 381mg 127%
- Sodium 2501mg 109%
- Total Carbohydrate 91.9g 33%
- Dietary Fiber 4.4g 16%
- Total Sugars 19.3g
- Protein 34.3g
- Vitamin D 31mcg 154%
- Calcium 128mg 10%
- Iron 6mg 32%
- Potassium 477mg
Crab And Egg Salad

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