Tuesday, July 24, 2012


2 cups flaked crab meat
pinch of sea salt
1/2 tsp. paprika
1/2 tsp. dry mustard
1/2 cup Kraft olive oil mayonnaise
1/2 cup finely chopped celery with leaves
large pinch of ground celery seed
1 tsp. dry or 1 tbsp. fresh parsley
Crisp or frilly lettuce leaves

Wash, dry and remove strings from celery before chopping. Peel strings up from bottom of celery stalks and discard.Flake the crab meat (artificial crab or lobster may be substituted). In a medium bowl, toss crab with remaining ingredients except lettuce.
Wash, dry and arrange lettuce in a circle covering the serving dish. Scoop salad into lettuce center. Sprinkle salad with a pinch of paprika and parsley (or even minced chives), if desired.
This salad can also be served in tomato shells (scoop out seeds; tomatoes should be firm ripe).

Submitted by: Belle

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