Crab and pea salad elegante

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Title: Crab and pea salad elegante
Categories: Salads, Seafood, Vegetables, S_living
Yield: 4 Servings

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12 oz Refrigerated salad-style
Imitation crabmeat; drained
And flaked
15 oz Can LeSueur Very Young Small
Early Peas; drained
1/2 c Green onions; sliced
8 oz Can sliced waer chestnuts
Drained
1/2 c Kraft Real Mayonnaise
2 ts Dijon mustard
2 ts Lemon juice
1/2 ts Curry powder
Reynolds Crystal Rose
Plastic Wrap
Leaft lettuce leaves
Peacn pieces; toated; opt'l

Combine first 4 ingredients in a large bowl; toss. Combine mayonnaise,
mustard, lemon juice, and curry powder; stir well and add to crab
mixture. Stir gently to combine. Cover with plastic wrap and chill 2
hours. Serve on lettuce leaves, and sprinkle with pecans, if desired.
Yield: 4 to 6 servings.

Crab and Pea Quiche: Prepare recipe as directed above, omitting lemon
juice and adding 3 beaten eggs to mayonnaise mixture. Prepare 1 sheet
Pillsbury All Ready Pie Crust according to package directions for an
unfilled one-crust pie using a 10-inch tart pan. Do not prick crust.
Partially bake pastry shell at 450 degrees for 9 to 11 minutes or
until golden brown. (If crust puffs up, gently press back to bottom
and sides fo pan with back of wooden spoon.) Spoon crab mixture into
pastry shell. Bake at 375 degrees for 40 to 45 minutes or until set.
Sprinkle with pecans, if desired.

Source: Cafe Southern Living Five-Star Dining, Southern Living
Cooking School

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