Crabmeat Salad

Two 6-1/2 oz cans crabmeat*
2 cups cooked rice, cooled
One 8 oz can green peas, drained
1-1/2 cups finely sliced celery
1/4 cup sliced pimientos
1 cup mayonnaise
1-1/2 tbs lemon juice
1 tsp salt
1/4 tsp ground black pepper

Combine crab meat, rice, peas, celery, and pimientos. Blend remaining ingredients; pour over crab meat mixture. Toss lightly. Adjust seasonings, if necessary. Chill. Serve in lettuce cups and garnish with tomato wedges, if desired.

Makes 6 servings.

*Or substitute 1 pkg (12 oz) fresh or frozen cooked shrimp (about 2 cups).

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Cajun Country -- New Iberia, Louisiana