CRAB
LUNCHEON SALAD
INGREDIENTS
1/3
cup vegetable oil
1/2
cup water
1/4
cup cider vinegar
1/2
tsp. salt
1/2
tsp. pepper
1/4
tsp. Worcestershire sauce
1
pound fresh lump crabmeat, drained
1
medium onion, diced
3
tomatoes, sliced
Lettuce
leaves
3
hard-cooked eggs, quartered
12
pimiento-stuffed olives (optional)
DIRECTIONS
In
medium bowl, mix together first 6 ingredients. Add crabmeat and
onion, tossing gently to coat.
Cover
and chill 3 hours. Drain.
Arrange
tomato slices on lettuce-lined plates and top with crabmeat mixture.
Place
egg and stuffed olives around crabmeat and tomatoes.
NOTE:
This
makes a very attractive and tasty luncheon offering. Serve with thin
wheat crackers and lemon wedges.
SERVES
4
