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King Crab King Crab-Celery

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Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling

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