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backfin crabmeat celery onion mayonnaise parsley Worcestershire sauce eggs lemon juice pepper shredded lettuce paprika
Viewed: 52 - Published at: a year agoIngredients
- 4 c. backfin crabmeat, shell and cartilage removed
- 1 c. finely chopped celery
- 3 Tbsp. finely chopped onion
- 1/2 c. mayonnaise
- 2 Tbsp. minced parsley
- 2 Tbsp. Worcestershire sauce
- 3 hard-cooked eggs, finely chopped
- 2 Tbsp. lemon juice
- dash of pepper
- shredded lettuce
- paprika
Method
- Combine crabmeat, celery and onion.
- Mix together remaining ingredients, except lettuce and paprika.
- Combine crabmeat with dressing and chill in refrigerator for 30 minutes or more.
- Line salad bowl with shredded lettuce, add crabmeat mixture and sprinkle lightly with paprika.
