Crab & Egg Salad
Recipe: #6160
August 08, 2012
Categories: Salads, Fish/Seafood Salad, Crab meat, Eggs, Baby Shower, Brunch, Game/Sports Day, Sunday Dinner, Gluten-Free, Low Carbohydrate, more
"This is easy and can be adapted to your liking meaning you can change the veggies or add in other things, we love it just as written here"
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (133.9 g)
- Calories 147.2
- Total Fat - 5.8 g
- Saturated Fat - 1.5 g
- Cholesterol - 141.6 mg
- Sodium - 733.3 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 0.7 g
- Sugars - 5.4 g
- Protein - 9.7 g
- Calcium - 35.5 mg
- Iron - 0.9 mg
- Vitamin C - 6.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place the crab, eggs and veggies in a bowl. In another bowl mix mayonnaise with ranch dressing. Pour over veggies. Toss to combine. Season with salt and pepper.
Step 2
Chill at least 2 hours before you serve the salad.
Tips
No special items needed.
2 Reviews
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