King Crab King Crab-Celery
|King crab/Other crab meat, fresh, frozen or pasteurized / two 7-ounce cans crab meat||12 Ounce (Two 6 Ounce Packages)|
|Chicken bouillon cubes||2|
|Boiling water||3 Cup (48 tbs)|
|Low calorie french dressing||1 Cup (16 tbs)|
|Lettuce cups||6 Large|
Thaw frozen crab meat; drain; remove shell and cartilage.
Cut into 1-inch pieces.
Wash celery hearts; trim so they are about 5-inches long.
Cut each into thirds lengthwise; place in 10-inch frypan.
Dissolve bouillon cubes in boiling water; pour over celery.
Cover; simmer 10 to 15 minutes, until tender.
Let celery cool in bouillon; drain.
Place in shallow baking dish.
Pour French dressing over celery; chill at least 2 hours.
Remove celery from dressing; drain.
Place in lettuce cups; sprinkle with pepper.
Place approximately 1/4 cup crab meat on celery.