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Chesapeake Bay Crab Salad


1 pound crab meat
1/4 cup mayonnaise
1 teaspoon chopped pimiento
2 tablespoons dijon mustard
1 1/2 teaspoons worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
juice of one lemon
1/3 cup chopped celery
lettuce, lemon slices, paprika

Remove cartilage from crab meat. In bowl, mix mayonnaise, pimiento, mustard, worcestershire sauce, salt, hot pepper sauce, lemon juice, and celery. Blend well. Pour over crab meat and toss lightly but evenly. Refrigerate. Serve in bowl lined with lettuce leaves. Garnish with lemon slices and sprinkle with paprika.

Serves 4-6.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.