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Baked Crab Salad Recipe
|Onion/Null||1 Medium, chopped (Null)|
|Chopped celery/Null||1 Cup (16 tbs) (Null)|
|Chopped green pepper/Null||1⁄4 Cup (4 tbs) (Null)|
|Chopped parsley/Null||1⁄4 Cup (4 tbs) (Null)|
|Melted butter/Margarine||1⁄4 Cup (4 tbs) (Null)|
|Toast slices/Null||6 (Dry Ones)|
|Water/Null||2 Tablespoon (Null)|
|Crabmeat/Null||1 Pound (Null)|
|Mayonnaise/Null||1 Cup (16 tbs) (Null)|
|Buttered breadcrumbs/Null||1⁄4 Cup (4 tbs) (Null)|
Serving size: Complete recipe
Calories 2976 Calories from Fat 1994
% Daily Value*
Total Fat 227 g348.7%
Saturated Fat 43.7 g218.5%
Trans Fat 0 g
Cholesterol 718.8 mg
Sodium 5031.3 mg209.6%
Total Carbohydrates 131 g43.5%
Dietary Fiber 9.2 g36.6%
Sugars 25.4 g
Protein 102 g204.3%
Vitamin A 53% Vitamin C 255.5%
Calcium 70.9% Iron 45%
*Based on a 2000 Calorie diet
Break toast into small pieces, and moisten with water; add to vegetables.
Add crabmeat and mayonnaise; mix well.
Spoon into 6 individual crab shells or 1-quart casserole.
Top with buttered breadcrumbs.
Bake at 350° for 30 minutes.