1 cup flaked lump crab meat, not imitation crab meat 4 hard-cooked eggs, diced 1/2 cup of blanched almonds, quartered 1 cup of finely-chopped celery 1 tablespoon of pickle relish 8 ripe black olives, sliced, optional 1/2 cup of mayonnaise 2 tablespoons of sour cream 1 teaspoon of Splenda 1/4 cup of cider vinegar 1 teaspoon of salt
Mix mayo, sour cream, Splenda, vinegar and salt to make dressing. Mix crab meat with next 5 ingredients. Add dressing to crab meat mixture and mix thoroughly. Chill. Serve in cups of lettuce and garnish with tomato wedges, or serve salad on tomato slices arranged on individual beds of lettuce. This recipe yields 6 servings; 2.5 carb grams per serving.
Formatted for MC6 06-05-2003 by Joe Comiskey - Mad's Recipe Emporium
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