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  Added: Jul 15, 2010  •  Visited (398)  •  Print version Print this recipe (11)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
California Crab Salad
What You Need:
  • 2 cups flaked fresh, cooked or canned crabmeat
  • 1½ cup diced, peeled, and seeded cucumber
  • 1 cup diced celery
  • ¼ cup minced onion
  • 3 hard-cooked eggs, shelled and chapped
  • Salt, pepper to taste
  • About ½ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 6 thick avocado or tomato slices
  • 6 leaves Bibb or Boston lettuce, washed and dried
  • Paprika

  • How To Cook:
    1. Combine crabmeat, cucumber, celery, onion, and eggs in a medium bowl.

    2. Season with salt and pepper.

    3. Mix mayonnaise and lemon juice; add to crabmeat mixture.

    4. Chill 1 hour or longer to blend flavors.

    5. When ready to serve, place an avocado or tomato slice on lettuce leaves on 6 individual salad plates.

    6. Top each with a mound of crabmeat salad and sprinkle with paprika.

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



     




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