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King Crab King Crab-Celery Recipe
|King crab/Other crab meat, fresh, frozen or pasteurized / two 7-ounce cans crab meat||12 Ounce (Two 6 Ounce Packages)|
|Chicken bouillon cubes||2|
|Boiling water||3 Cup (48 tbs)|
|Low calorie french dressing||1 Cup (16 tbs)|
|Lettuce cups||6 Large|
Serving size: Complete recipe
Calories 554 Calories from Fat 22
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 0.35 g1.8%
Trans Fat 0 g
Cholesterol 142.9 mg
Sodium 5980.8 mg249.2%
Total Carbohydrates 63 g20.9%
Dietary Fiber 2.2 g8.9%
Sugars 39.3 g
Protein 64 g127.5%
Vitamin A 107% Vitamin C 61.8%
Calcium 23.2% Iron 14.9%
*Based on a 2000 Calorie diet
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.