Crab and Egg Salad

1 (8 oz.) Package Imitation Crab Legs (I used Louis Kemp) 
4 Large Hard Boiled Eggs 
1/4 Cup Minced Celery 
1/4 Cup Minced Onion 
1/4 Cup Minced Green Pepper 
2 Tablespoons Dry Parsley Flakes 
1/3 Cup Fat Free Mayo 

Using a small food processor, chop up the crab legs until the pieces are very small. Place into a medium bowl. Remove the shells from the eggs and discard 3 of the yolks. Process until very small and add to the crab legs. Stir. Mix in the remaining ingredients and stir well to combine. Refrigerate until ready to serve. 

Notes: You can use a small food processor to mince the celery, onion and green pepper to save time. All of the pieces are very small in this. If you can’t get the imitation crab legs, you can use any imitation crab as long as it’s 8 oz. This is good on Wasa crackers, Triscuits, pita bread or anything else you can think of. 

Serves: 4 (3/4 Cup Each)
Per Serving (excluding unknown items): 107 Calories; 2g Fat (16.5% calories from fat); 11g Protein; 10g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 687mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. WWP: 2 (www.AimeesAdventures.com)