Seafood Cucumber Salad

Serves: 4
Total Calories: 433


4 ounces vermicelli broken in 2-inch lengths
12 ounces imitation crab meat thawed if frozen and flaked
1 cucumber medium, peeled if desired
1/2 to 1 cup creamy cucumber salad dressing purchased
1/4 cup olives sliced ripe
1/2 teaspoon dill weed dried
1/2 teaspoon salt
1/4 teaspoon lemon pepper seasoning
Bibb lettuce
1 tomato cut in wedges


Cook vermicelli in boiling salted water according to package directions. Rinse with cold water drain.

Meanwhile, pat crab meat dry with paper towels set aside.

Thinly slice half of the cucumber set slices aside. Coarsely chop remaining cucumber.

In a large bowl, combine crab, chopped cucumber, 1/2 cup of the dressing, olives, dill weed, salt and lemon-pepper seasoning. Add vermicelli and toss until combined. Cover and chill at least 20 minutes or up to 1 hour.

To serve, line a serving platter with lettuce. Spoon crab meat mixture into center. Garnish with cucumber slices and tomato. Pass additional dressing.

Nutritional Facts:

Serves: 4
Total Calories: 433
Calories from Fat: 260

This Seafood Cucumber Salad recipe is from the Cool Dishes For Warm Days Cookbook. Download this Cookbook today.

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