Lemon Caper Crab Salad Recipe
Ingredients
2 6-ounce packages frozen crab meat, thawed
1 10-ounce package frozen asparagus spears, cooked, drained, and chilled
1/2 cup low-calorie mayonnaise-type dressing
1 tablespoon lemon juice
1 teaspoon drained capers
1/2 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
3 hard-cooked eggs, sliced
Directions
Break crab into chunks, removing cartilage.
Place 3 asparagus spears on each of 6 lettuce-lined plates and 1/3 cup crab meat over asparagus.
Blend together remaining ingredients except eggs.
Spoon 1 tablespoon mayonnaise mixture atop crab.
Trim with hard-cooked egg slices
Place 3 asparagus spears on each of 6 lettuce-lined plates and 1/3 cup crab meat over asparagus.
Blend together remaining ingredients except eggs.
Spoon 1 tablespoon mayonnaise mixture atop crab.
Trim with hard-cooked egg slices
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