Cookin' Southern--Crab Ralph

[Guest guest]

Oops -- the recipes I just posted were the ones Nancy had posted awhile back. I

didn't mean to do that. Thanks for sharing them Nancy -- want to make sure you

get credit!

 

Here's another interesting recipe from the same cookbook:

 

 

* Exported from MasterCook *

 

Crab Ralph

 

Recipe By :Cookin' Southern Vegetarian Style, Ann Jackson

Serving Size : 6 Preparation Time :0:00

Categories : Cookin' Southern

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups very ripe whole mushrooms -- (to 3 cups) see Note*

2 tablespoons mayonnaise or sour cream substitute

1/2 tablespoon kelp powder

1/2 tablespoon Dijon mustard

1/2 tablespoon poppy seeds

juice of 1/2 lemon

1/2 small onion -- grated or finely chopped

1/2 cup chopped celery

salt & pepper to taste

1 pinch Old Bay Seafood seasoning -- (optional)

 

Combine all the ingredients in a big bowl. Add more mayonnaise if you need to

make it moist, and adjust the seasonings to your liking. Serve immediately.

 

Description:

" A salad or a sandwich filling. "

S(ISBN):

" 1-57067-092-7 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 62 Calories; 5g Fat (59.8% calories from

fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 56mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

Serving Ideas : This is best stuffed into avocados or tomatoes or even on dark

bread with tall glasses of Bloody Marys (or spicy tomato juice for

non-drinkers).

 

NOTES : The author notes that this is best made with mushrooms that are about a

day away from being thrown away.

 

According to the author, this recipe was named " Crab Ralph " because a guy named

Ralph came up with it and it tastes like crab.

Nutr. Assoc. : 926405 881 26986 0 0 0 0 0 0 0