MOCK CRAB LOUIS SALAD

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Mock Crab Louis Salad image

"Come spring, I like a meal that doesn't involve turning on the stove," pens Alice Cibulka of Sun City, Arizona. "This hearty salad is quick, filling and fantastic. I round it out with lemonade, ice cream and a bunch of daffodils."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 1 serving.

Number Of Ingredients 13

1/4 cup frozen peas, thawed and patted dry
3/4 cup cubed imitation crabmeat
2 tablespoons chopped celery
1 tablespoon finely chopped onion
1 tablespoon finely chopped green pepper
3 tablespoons mayonnaise
1 teaspoon ketchup
1/4 teaspoon prepared horseradish
1/4 teaspoon Worcestershire sauce
Dash salt and pepper
2 lettuce leaves
1/2 hard-boiled large egg, cut into wedges
1/2 medium tomato, chopped

Steps:

  • In a bowl, combine the peas, crab, celery, onion and green pepper. Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, salt and pepper; pour over crab mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Serve on a lettuce-lined plate with egg and tomato.

Nutrition Facts :

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