Fish

Crab Salad or Crabcake is for Lunch.

Crab Salad or Crabcake takes 25 minutes to prepare.

Crab Salad or Crabcake takes several minutes to cook.

Crab Salad or Crabcake makes 8 servings.

The ingredients for Crab Salad or Crabcake are:

1 Can (6oz) Crabmeat, pink, lightly rinsed.
6 oz Frozen imitation crabmeat, rinsed
2 Hard cooked eggs, chopped
1 Stalk Celery, chopped
1 very small onion, chopped
1/2 Cup Bread Crumbs, Italian
1/4 Cup Mayo
1T Horseradish sause
1/4 t Ginger, ground

Here is how you make Crab Salad or Crabcake:

Open canned crab, drain carefully. Add little water to can to rinse and drain. Put canned crab in large bowl. Rinse imitation crab meat then run thru food processor till crumbly add to bowl. Run celery, egg, onion thru food processor until crumbly not mushy. Mix all ingredients together. Can be pattied, but may need more bread crumbs to help hold together, saute in olive oil. Can scoop 1/2 cup onto bed of lettuce and surround with veges and Hot Salsa Fruit Relish. Or eat on toasted bread.Makes 4cups = 1/2 cup servings = 8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user KITTYKASEY.

The nutritional information for Crab Salad or Crabcake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 116.1

• Total Fat: 4.7 g
• Cholesterol: 67.8 mg
• Sodium: 421.1 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 0.7 g
• Protein: 7.5 g