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Crab Salad Maryland

This recipe was the Cold Plate Winner in the 1965 National Hard Crab Derby in Crisfield, MD.

Credited to Miss Ellen Howard of Marion, MD.

  • 1 pound lump crab meat
  • 1 tablespoon chopped olives
  • 1 tablespoon minced parsley
  • ¼ cup mayonnaise
  • 3½ teaspoon Worcestershire sauce
  • shredded lettuce

Mix crab meat gently with rest of ingredients, except lettuce, being careful not to break lumps.

Chill throughly and serve in bowls on crisp shredded lettuce. May be served with sticks of celery, pimientos, sliced green peppers and hard cooked eggs sliced very thin.

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