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Crab Luncheon Salad

Fresh.n.Natural's picture
Ingredients
  Canned crab meat 7 1⁄2 Ounce, well drained and flaked (1 can)
  Sliced celery 1⁄2 Cup (8 tbs)
  Sliced ripe olives 2 Tablespoon
  Sliced green onion 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Monosodium glutamate 1⁄4 Teaspoon
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Hard cooked eggs 3 , sliced
  Persian melon 1 Medium, chilled
Directions

Combine first 6 ingredients and dash pepper; fold in mayonnaise and 2 of the sliced eggs.
Chill.
Using a sawtooth cut, remove top third of melon; remove seeds.
With grape fruit knife, loosen melon meat from rind.
Slice meat into sections and serve with salad.
Sprinkle inside of melon with lemon juice.
Fill with salad.
Trim with egg.

Recipe Summary

Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Crab

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4.17
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1897 Calories from Fat 1024

% Daily Value*

Total Fat 114 g175.6%

Saturated Fat 14.6 g72.9%

Trans Fat 0 g

Cholesterol 991.2 mg330.4%

Sodium 3350.5 mg139.6%

Total Carbohydrates 170 g56.8%

Dietary Fiber 16.8 g67.4%

Sugars 149.5 g

Protein 62 g124.3%

Vitamin A 57.8% Vitamin C 555%

Calcium 25.3% Iron 36.1%

*Based on a 2000 Calorie diet

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Crab Luncheon Salad Recipe