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Post by ellise on Jul 22, 2005 20:40:14 GMT 10
Dressing: 1 cup mayonnaise 1/4 cup ketchup-based chili sauce 1/4 cup minced scallion 2 tablespoons minced green olives 2 teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon bottled horseradish Salt and pepper to taste
Salad: 11/2 pound jumbo lump crab meat Iceberg lettuce, shredded Capers Tomato wedges Hard-boiled egg Lemon
To make dressing, whisk mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste. Refrigerate until ready to use. Pick over crab meat, then divide among four plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg and lemon, and serve with dressing. Makes 4 main-course servings.
Source: Gourmet magazine.
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