This salad combines the crab meat of our east coast and the eggs and vegetables of our central rural agriculture provinces in a delicious salad for the summer civic holiday.
Crab and Egg Salad ½ cup coursely chopped celery 4 -6 ounces drained crab meat 2 hard boiled eggs , chopped ¼ cup mayonnaise 1 teaspoon lemon juice ¼ teaspoon salt 2 cups head or iceburg Lettuce thinly sliced or shredded Combine celery, crab meat, eggs. Blend mayonnaise, lemon juice and salt. Gently combine with crab mixture. Gently toss mixture with lettuce and serve. Serves 4. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
