1lb, 6 oz. Imitation crabmeat, shredded
3 Green onions, chopped
½ Cup celery, chopped
2 T. fresh lemon juice
1 c. Mayonnaise
½ t. Dill weed
1-2 t. Horseradish, creamy style
Salt and pepper to taste
Shred the chunks of crabmeat into a large bowl. Add the remaining ingredients and stir to combine. Adjust, as you like: More mayonnaise for a creamier texture or more lemon juice for a zestier taste. You could add a dash or two of hot sauce for some kick; or even a dash of old bay seasoning.
Serve with crackers or on pumpernickel bread (or on a bed of lettuce as a salad).
I made this today for the rotation dinner group I belong to and it went in minutes. I could easily have made it using another pound of crabmeat! I adapted this recipe I found on Recipezaar.
Subscribe to:
Post Comments (Atom)
Soup & Dessert recipes from my book club
Every February (this is the third year), our book club hosts a soup night. The following are some of the recipes that were made. Everything...
-
This is a recipe by Craig Claiborne, in the New York Times Cook Book. I have four NY Times cook books, which I love. Many are classic dishes... -
Today I made a Brazilian potato salad for a group rotation dinner tonight. I found several recipes for this potato salad. I followed mos... -
I recently made an artichoke and mushroom soup (see above), which I enjoyed eating it chilled. It reminded me of the vichyssoise I used to m...
No comments:
Post a Comment