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Crab Arundel

  • 1 cup mayonnaise
  • ¼ cup heavy cream
  • ½ cup chili sauce
  • 2 tablespoons chopped green olives
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 2 green onions, chopped fine
  • 1 tablespoon lemon juice
  • 1 pound fresh backfin crab meat
  • crisp lettuce
  • chopped parsley or chives
  • 1 tomato, quartered
  • 1 egg, quartered

Prepare dressing by combining the first eight ingredients.

Arrange the crab meat in a bed of crisp lettuce. Cover with dressing and garnish with the chopped parsley or chives.

Arrange quartered tomatoes and quartered hard-cooked eggs around symmetrically.

Serves 4.

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