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Chesapeake Crab Salad

This recipe won First Place in the 1971 National Hard Crab Derby in Crisfield, MD.

  • 1 cup mayonnaise or salad dressing
  • ¼ cup heavy cream, whipped
  • ¼ cup chopped green onions & tops
  • ¼ cup chili sauce
  • ¼ cup chopped green pepper
  • 1 teaspoon lemon juice
  • salt to taste
  • 1 large head lettuce
  • 2 large tomatoes cut into wedges
  • 1 pound backfin crab meat
  • 2 hard cooked eggs cut in wedges
  • paprika

Combine mayonnaise, whipped cream, chili sauce, green pepper, green onion and lemon juice. Salt to taste. Chill. Makes about 2 cups of dressing.

Line 4 large plates with lettuce leaves. Shred rest of lettuce and arrange on leaves. Remove bits of shell from crab meat. Reserve a few large pieces for top of salad.

Leave remainder of meat in chunks and arrange atop lettuce. Circle with wedges of tomatoes and eggs. Sprinkle with salt.

Pour ¼ cup dressing over each salad. Sprinkle with paprika. Top with reserved crab meat.

Pass remaining dressing.

Serves 4.

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