Crab & Egg Salad

10-12
Servings
15m
Prep Time
-0m
Cook Time
15m
Ready In


"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 recipe yields 10-12 servings
OK

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 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 & Variations


No special items needed.

Related

ImPat

I scaled back to use up 3 boiled eggs and only omitted the celery as I did not have any and as I don't like a wet salad I halved the mayo and ranch dressing and only had enough fresh crab to put in half the amount specified but it was still a delicious salad served as an open sandwich and I will use the rest tomorrow with a garden salad at which time it would have its chill time but even eaten straight away it was delicious, thank you LynneMarie for a great lunch, made for Alphabet Soup tag game.

review by:
(27 Dec 2016)

LindasBusyKitchen

Well, it's a little after 3am and I was starving, so I whipped this up and made a sandwich. I fell asleep early and didn't eat dinner, my bad :) Anyway, I just got done eating my sandwich and it sure hit the spot! I am bringing the rest of it to my aunt's house today so she can have some for lunch! Thank you for sharing this with us LynneMarie! Linda

(16 Aug 2012)