Crab Salad Recipe

CRAB SALAD -1

Boil three dozen hard-shell crabs twenty-five minutes; drain and let them cool gradually; remove the upper shell and the tail, break the remainder apart and pick out the meat carefully.
The large claws should not be forgotten, for they contain a dainty morsel, and the creamy fat attached to the upper shell should not be overlooked.
Line a salad bowl with the small white leaves of two heads of lettuce, add the crab meat, pour over it a "Mayonnaise" garnish with crab claws, hard-boiled eggs and little mounds of cress leaves, which may be mixed with the salad when served.



CRAB SALAD -2

Crab meat may be either fresh or canned, but, of course, fresh crab meat is more desirable if it can be obtained.

2 c. crab meat
1 c. diced celery
French dressing
Lettuce
Mayonnaise
1 hard-cooked egg

Chill crab meat and add the diced celery.
Marinate with French dressing, and allow this mixture to stand for 1/2 hour or so before serving.
Keep as cold as possible.
Drain off the French dressing and heap the salad mixture on garnished salad plates or in a salad bowl garnished with lettuce.
Pour mayonnaise dressing over the top, garnish with slices of hard-cooked egg, and serve.