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Chef Salad Chesapeake

Ingredients
  Blue crabmeat 3⁄4 Pound (Fresh / Frozen)
  Frozen asparagus spears/2, 14 1/2-ounce cans asparagus spears 20 Ounce (2 Package, 10 Ounce Each)
  Lettuce cup 6
  Lemon caper dressing 2 Tablespoon
  Hard-cooked eggs 3 , sliced
  Paprika To Taste
Directions

Thaw frozen crabmeat; drain.
Remove any shell or cartilage from crabmeat; flake.
Cook asparagus spears according to package directions; drain and chill.
Divide asparagus spears among lettuce cups.
Place about 1/3 cup crabmeat on asparagus.
Cover with approximately 2 tablespoons Lemon Caper Dressing.
Top with 3 slices hard-cooked egg.
Sprinkle with paprika.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Salad
Ingredient: 
Crab
Interest: 
Quick, Healthy

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Your rating: None
4.05
Average: 4.1 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 681 Calories from Fat 209

% Daily Value*

Total Fat 23 g35.7%

Saturated Fat 6.8 g33.9%

Trans Fat 0 g

Cholesterol 996.6 mg332.2%

Sodium 2222.5 mg92.6%

Total Carbohydrates 17 g5.7%

Dietary Fiber 4.2 g16.9%

Sugars 8.2 g

Protein 91 g182.9%

Vitamin A 173.1% Vitamin C 54%

Calcium 57.2% Iron 59.1%

*Based on a 2000 Calorie diet

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Chef Salad Chesapeake Recipe