Cooking Recipe Crabmeat Ravigote

1 tb Green pepper - minced

1 tb Green onion - minced

1 tb Pimiento - minced

1 ts Lemon juice - fresh

1 ts Freshly ground black pepper

1 pn Cayenne

6 oz Crabmeat - lump, cartilage

-removed

per serving: 1.21
Approx. Cook Time: Cholesterol per serving:
65.7 Marks:

*DIRECTIONS*

Combine all the vegetables and seasonings, then gently fold in the
crabmeat, being careful not to break it up too much.

NOTE: This is a delightful summer salad or appetizer.

VARIATIONS: Artificial crabmeat can be used, as can small shrimp or
crawfish tails boiled without salt.

"Louisiana Light" by Roy F. Guste, Jr.