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 Calories per serving: 78.4 Number of Servings: 2 Fat grams 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.