The Art of Salad Making, 1968
15 minutes — 4 Servings | ||||||||||||||||||||||||||
Ingredients
| ||||||||||||||||||||||||||
InstructionsUse lump crab meat or legs. Treat gently so it doesn't get mashed. Mix with celery. Add lemon juice and Worcestershire sauce to the mayonnaise, and fold into the crab. Serve on lettuce leaves and garnish with sections of tomato and hard-boiled eggs. |