King Crab King Crab-Celery Recipe
Ingredients
| Crab meat package | 2 , pasteurized | |
| Celery hearts | 2 | |
| Chicken bouillon cubes | 2 | |
| Boiling water | 3 Cup (16 tbs) | |
| 1 cup low-calorie French dressing | ||
| 6 large lettuce cups | ||
| Pepper | 1 | |
Directions
Thaw frozen crab meat; drain; remove shell and cartilage.
Cut into 1-inch pieces.
Wash celery hearts; trim so they are about 5-inches long.
Cut each into thirds lengthwise; place in 10-inch frypan.
Dissolve bouillon cubes in boiling water; pour over celery.
Cover; simmer 10 to 15 minutes, until tender.
Let celery cool in bouillon; drain.
Place in shallow baking dish.
Pour French dressing over celery; chill at least 2 hours.
Remove celery from dressing; drain.
Place in lettuce cups; sprinkle with pepper.
Place approximately 1/4 cup crab meat on celery.
Cut into 1-inch pieces.
Wash celery hearts; trim so they are about 5-inches long.
Cut each into thirds lengthwise; place in 10-inch frypan.
Dissolve bouillon cubes in boiling water; pour over celery.
Cover; simmer 10 to 15 minutes, until tender.
Let celery cool in bouillon; drain.
Place in shallow baking dish.
Pour French dressing over celery; chill at least 2 hours.
Remove celery from dressing; drain.
Place in lettuce cups; sprinkle with pepper.
Place approximately 1/4 cup crab meat on celery.
Chef
