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Recipe by: sybrenne
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See below ingredients and instructions of the recipe
1 tb Green pepper - minced 1 ts Freshly ground black pepper
1 tb Green onion - minced 1 pn Cayenne
1 tb Pimiento - minced 6 oz Crabmeat - lump, cartilage
1 ts Lemon juice - fresh -removed
Calories per serving: 78.4 Number of Servings: 2 Fat
grams per serving: 1.21 Approx. Cook Time: Cholesterol per
serving: 65.7 Marks:
*DIRECTIONS*
Combine all the vegetables and seasonings, then gently fold in the
crabmeat, being careful not to break it up too much.
NOTE: This is a delightful summer salad or appetizer.
VARIATIONS: Artificial crabmeat can be used, as can small shrimp or
crawfish tails boiled without salt.
"Louisiana Light" by Roy F. Guste, Jr.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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