4 c. torn lettuce 2 c. (1/2 lb.) fresh pea pods, cut into 1-inch pieces 1 1/2 c. chopped red peppers 2 c. chopped cucumber 1 1/2 c. crabmeat or 1 pkg. (8 oz.) imitation crabmeat 1 c. mayonnaise 1 tbsp. sugar 1 tsp. dried dill weed or 1 tbsp. chopped fresh dill Sweet red pepper rings Fresh dill sprigs
In a 2-1/2 quart clear glass serving bowl, layer lettuce, pea pods, chopped peppers, cucumber and crabmeat. Combine mayonnaise, sugar and dill; spread over crab. Cover and chill several hours or overnight. Garnish with pepper rings and dill. Yield: 6 servings. I am secretary of the University of Oregon. I love living in Oregon and enjoy cooking with the many foods available in this part of the country. Crabmeat is abundant here and makes a great company dinner.
