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  Added: Aug 10, 2010  •  Visited (136)  •  Print version Print this recipe (7)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
West Coast Crab - Cucumber Salad
What You Need:
  • 1 cup mayonnaise
  • 2 tablespoons chili sauce
  • 1 teaspoon prepared horseradish
  • 2 teaspoons Worcestershire
  • Salt, pepper to taste
  • 2 cans (6˝ ounces each) King crabmeat
  • 1 small head leafy lettuce, washed, dried, and chilled
  • 1 medium-sized cucumber, washed, scored, and sliced thinly
  • 2 tomatoes, peeled and sliced
  • 1 ripe avocado, peeled and sliced

  • How To Cook:
    1. Combine mayonnaise, chili sauce, horseradish, Worcestershire, salt, and pepper in a small jar or bowl and refrigerate.

    2. Remove membranes from crabmeat, keeping large chunks whole. Refrigerate crabmeat.

    3. When ready to serve, arrange lettuce leaves in a shallow oval or round serving dish.

    4. Top with flaked and small pieces of crabmeat. Cover with large crabmeat chunks.

    5. Surround with cucumber, tomato, and avocado slices. Serve with chilled mayonnaise sauce.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Shellfish » Crab
    Main Ingredient » Vegetables » Cucumbers
    Main Ingredient » Condiments » Mayonnaise
    Dish » Salads

     





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