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King Crab King Crab-Celery

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  King crab/Other crab meat, fresh, frozen or pasteurized / two 7-ounce cans crab meat 12 Ounce (Two 6 Ounce Packages)
  Celery hearts 2
  Chicken bouillon cubes 2
  Boiling water 3 Cup (48 tbs)
  Low calorie french dressing 1 Cup (16 tbs)
  Lettuce cups 6 Large
  Pepper 1

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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 554 Calories from Fat 22

% Daily Value*

Total Fat 2 g3.7%

Saturated Fat 0.35 g1.8%

Trans Fat 0 g

Cholesterol 142.9 mg47.6%

Sodium 5980.8 mg249.2%

Total Carbohydrates 63 g20.9%

Dietary Fiber 2.2 g8.9%

Sugars 39.3 g

Protein 64 g127.5%

Vitamin A 107% Vitamin C 61.8%

Calcium 23.2% Iron 14.9%

*Based on a 2000 Calorie diet

King Crab King Crab-Celery Recipe