MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Crab and pea salad elegante
  Categories: Salads, Seafood, Vegetables, S_living
       Yield: 4 Servings
 MMMMM--------------------NORMA WRENN NPXR56B-------------------------
      12 oz Refrigerated salad-style
            Imitation crabmeat; drained
            And flaked
      15 oz Can LeSueur Very Young Small
            Early Peas; drained
     1/2 c  Green onions; sliced
       8 oz Can sliced waer chestnuts
     1/2 c  Kraft Real Mayonnaise
       2 ts Dijon mustard
       2 ts Lemon juice
     1/2 ts Curry powder
            Reynolds Crystal Rose
            Plastic Wrap
            Leaft lettuce leaves
            Peacn pieces; toated; opt'l
   Combine first 4 ingredients in a large bowl; toss. Combine mayonnaise,
   mustard, lemon juice, and curry powder; stir well and add to crab
   mixture. Stir gently to combine. Cover with plastic wrap and chill 2
   hours. Serve on lettuce leaves, and sprinkle with pecans, if desired.
   Yield: 4 to 6 servings.
   Crab and Pea Quiche:  Prepare recipe as directed above, omitting lemon
   juice and adding 3 beaten eggs to mayonnaise mixture. Prepare 1 sheet
   Pillsbury All Ready Pie Crust according to package directions for an
   unfilled one-crust pie using a 10-inch tart pan. Do not prick crust.
   Partially bake pastry shell at 450 degrees for 9 to 11 minutes or
   until golden brown. (If crust puffs up, gently press back to bottom
   and sides fo pan with back of wooden spoon.)  Spoon crab mixture into
   pastry shell. Bake at 375 degrees for 40 to 45 minutes or until set.
   Sprinkle with pecans, if desired.
   Source:  Cafe Southern Living Five-Star Dining, Southern Living
   Cooking School