New Orleans-Style Crabmeat Salad Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
466
FAT
123%
CHOL
55%
SOD
56%

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Ingredients for 4 servings

1/2 teaspoon salt

1/2 cup chopped celery

1 teaspoon minced garlic

1/2 cup roughly chopped pimiento-stuffed green olives (about 8 large)

1/4 teaspoon freshly ground black pepper

1 head iceberg lettuce, cored and cubed

2/3 cup olive oil

1/2 cup chopped yellow onions

1/3 cup red wine vinegar

2 tablespoons chopped parsley

2 tablespoons chopped green onions

1 pound lump crabmeat, picked over for shells and cartilage

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