Try this Crab Salad with Hearts of Palm recipe, or contribute your own.Suggest a better description
In a bowl whisk together the mayonnaise, the chili sauce, the scallion, the parsley, the bell pepper, the lemon juice, the horseradish, the Worcestershire sauce, and salt and pepper to taste, fold in the hearts of palm and the crab meat, and combine the mixture gently but thoroughly. The crab salad may be made 1 day in advance and kept covered and chilled. Transfer the crab salad to a platter lined with the watercress and serve it with the cucumber slices and the pita wedges. Makes about 4 cups. Gourmet July 1992
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|Serving Size: 1 Serving (954g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 976 (70%)|
|Amt Per Serving||% DV|
|Total Fat 108.4g||145 %|
|Saturated Fat 15.9g||80 %|
|Monounsaturated Fat 29.2g|
|Polyunsanturated Fat 58.4g|
|Cholesterol 84.1mg||26 %|
|Sodium 3819.9mg||132 %|
|Potassium 561.5mg||15 %|
|Total Carbohydrate 103.7g||30 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 96.1g|
|Protein 6.3g||9 %|
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Calories per serving: 1394
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