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1/2 Photos of Surimi Crab Salad With Snow Peas and Water Chestnuts
A creamy seafood salad with sweet snow peas, pineapples and crunchy waterchestnuts in a tangy yoghurt – horseradish dressing. Mount it on slices of baguette and serve it as tapas with a glass of Spanish Sherry or put it on a bed of lettuce and enjoy as refreshing summer lunch with a glass of fruity wine. Serves 4-6 as appetizer or 4 persons for lunch. Cooking time is chilling time
Units: US | Metric
Serving Size: 1 (202 g)
Servings Per Recipe: 4