Recipe - Crab And Pea Salad Elegante

NORMA WRENN NPXR56B
12 ounce Refrigerated saladstyle
Imitation crabmeat; drained
And flaked
15 ounce Can LeSueur Very Young Small
Early Peas; drained
One half cup Green onions; cut or sliced up
8 ounce Can cut or sliced up waer chestnuts
Drained
One half cup Kraft Real Mayonnaise
2 teaspoon Dijon mustard
2 teaspoon Lemon juice
One half teaspoon Curry powder
Reynolds Crystal Rose
Plastic Wrap
Leaft lettuce leaves
Peacn pieces; toated; opt'l

Combine first 4 ingredients in a large bowl; toss. Combine mayonnaise,
mustard, lemon juice, and curry powder; stir well and add to crab mixture.
Stir gently to combine. Cover with plastic wrap and chill 2 hours. Serve on
lettuce leaves, and sprinkle with pecans, if desired. Yield: 4 to 6
servings.

Crab and Pea Quiche: Prepare recipe as directed above, omitting lemon
juice and adding 3 beaten eggs to mayonnaise mixture. Prepare 1 sheet
Pillsbury All Ready Pie Crust according to package directions for an
unfilled onecrust pie using a 10inch tart pan. Do not prick crust.
Partially bake pastry shell at 450 degrees for 9 to 11 minutes or until
golden brown. (If crust puffs up, gently press back to bottom and sides fo
pan with back of wooden spoon.) Spoon crab mixture into pastry shell. Bake
at 375 degrees for 40 to 45 minutes or until set. Sprinkle with pecans, if
desired.

Source: Cafe Southern Living FiveStar Dining, Southern Living Cooking
School

Posted to MMRecipes Digest V4 #185 by "Griff" wgriffin@ix.netcom.com on
Jul 18, 1997