Title: Crab and Pea Salad Elegante
Categories: Salad Seafood Vegetable Southern
Yield: 4 Servings

NORMA WRENN NPXR56B
12	oz	Refrigerated salad-style
		Imitation crabmeat; drained
		And flaked
15	oz	Can LeSueur Very Young Small
		Early Peas; drained
1/2	c	Green onions; sliced
8	oz	Can sliced waer chestnuts
		Drained
1/2	c	Kraft Real Mayonnaise
2	ts	Dijon mustard
2	ts	Lemon juice
1/2	ts	Curry powder
		Reynolds Crystal Rose
		Plastic Wrap
		Leaft lettuce leaves
		Peacn pieces; toated; opt'l

Combine first 4 ingredients in a large bowl; toss. Combine mayonnaise, mustard, lemon juice, and curry powder; stir well and add to crab mixture. Stir gently to combine. Cover with plastic wrap and chill 2 hours. Serve on lettuce leaves, and sprinkle with pecans, if desired. Yield: 4 to 6 servings.

Crab and Pea Quiche: Prepare recipe as directed above, omitting lemon juice and adding 3 beaten eggs to mayonnaise mixture. Prepare 1 sheet Pillsbury All Ready Pie Crust according to package directions for an unfilled one-crust pie using a 10-inch tart pan. Do not prick crust. Partially bake pastry shell at 450 degrees for 9 to 11 minutes or until golden brown. (If crust puffs up, gently press back to bottom and sides fo pan with back of wooden spoon.) Spoon crab mixture into pastry shell. Bake at 375 degrees for 40 to 45 minutes or until set. Sprinkle with pecans, if desired.

Source: Cafe Southern Living Five-Star Dining, Southern Living Cooking School By Gerald Edgerton on May 18, 1996

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