This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 tb Green pepper - minced
1 tb Green onion - minced
1 tb Pimiento - minced
1 ts Lemon juice - fresh
1 ts Freshly ground black pepper
1 pn Cayenne
6 oz Crabmeat - lump, cartilage removed
Calories per serving: 78.4
Number of Servings: 2
Fat grams per serving: 1.21
Cholesterol per serving: 65.7 Marks:
*DIRECTIONS* Combine all the vegetables and seasonings, then gently fold in the crabmeat, being careful not to break it up too much.
NOTE: This is a delightful summer salad or appetizer.
VARIATIONS: Artificial crabmeat can be used, as can small shrimp or crawfish tails boiled without salt. "Louisiana Light" by Roy F. Guste, Jr.