Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bell Pepper | 1 medium (119g) | 31 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pound can crab meat
- one-half cup almonds blanched
- one cup cream salad dressing
- one pint whipping cream
- four hard cooked eggs
- one green pepper
- salt
- paprika
Directions
CRAB MEAT SALAD— One pound can crab meat, four hard cooked eggs, salt and paprika, one-half cup almonds blanched, one cup cream salad dressing, one pint whipping cream, one green pepper or pimento, lettuce. Pull out the bones and cut crab meat in large pieces. Cut the whites of the eggs into cubes. Cut the almonds into thin lengthwise strips. Mix these ingredients. Whip the cream very stiff. Add gentle to the mayonnaise dressing. Add salt and paprika. x\dd dressing to crab mixture. Serve small mounds on individual salad plates on a nest of lettuce leaves and garnish with strips of pimento or green pepper and top with a piece of the egg yolks.