Ingredients:

1 pound crab meat

¼ cup tarragon vinegar

½ tsp salt

¼ tsp white pepper

¾ cup special mayommaise

1 tsp anchovy paste

2 tsp capers chopped

2 tsp chopped onions

2 tsp chopped pimentos

Procedure:

          Flake the crab meat discarding any cartilage. Marinate in the vinegar 15 minutes then drain very well. Season with the salt and pepper. Blend together half the mayonnaise the anchovy paste capers, onions and pimentos. Add to the crab meat and mix lightly. Divide into 6 mounds place in shells or lettuce cup. Cover with the remaining mayonnaise and garnish with whole capers if desired.

Serves 6.

Per serving

Calories 155

Saturated fat 3.3 grams

Polyunsaturated fat 13.8 grams

Total fat 24.8 grams

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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