Crab Salad Cocktail
- Shred crabmeat with fork into bowl; add parsley.
- Add olive oil and lemon juice; toss gently to combine.
- Sprinkle with white pepper.
- Stuff into empty crab shells. Refrigerate until chilled.
Tip: If you don’t have crab shells, stuff the mixture into hollowed-out cherry tomatoes.
Recipe provided by Low Cholesterol Olive Oil Cookbook
Ingredient: Fish & Seafood
Cooking Method: No Cook
World Cuisine: American
Product: Extra Virgin