CRAB SALAD 
1 lb. flake crab meat
1 c. chopped celery
1/2 c. finely chopped green peppers
4 hard-boiled eggs, chopped
1/2 c. finely chopped onion
Juice of 1 lemon
3 tbsp. prepared India relish
Mayonnaise

Toss all ingredients lightly together. Add just enough mayonnaise to bind mixture. Let stand stand in refrigerator at least 2 hours before serving. Taste and add salt, if necessary. Serve on lettuce leaves, stuffed in tomatoes or avocado halves. Garnish with parsley and lemon wedges.

Serves 4.

 

Recipe Index