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Crab Salad

Recipe : Crab Salad

Procedure :
8 oz Frozen Crab Meat
Defrosted 5 oz Fozen Cut Asparagus,
Defrosted 1/4 c Sliced Green Onion
1/2 c Sliced Water Chestnuts
Lettuce Leaves Parsley Dressing: 1/2 C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal. Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce. Combine. in A Separate Bowl, Combine The Salad Ingredients. Pour Dressing Over Crab Salad. Toss Gently. Chill Several Hours. Serve On Lettuce Leaves. Garnish With Parsley. (Makes 2 1/2 Cups, Each Serving 1/2 C.)

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