2 c. (2 No. 1 cans) crabmeat
2 tbsp. grated onion
2 sm. carrots, grated
9 tbsp. salad oil
3 tbsp. vinegar
3 tbsp. mayonnaise
1/2 tsp. Worcestershire sauce
Paprika
Celery salt
Cayenne
Crisp lettuce or Romaine

Flake crabmeat, removing any bone. Add onions and carrots. Shake together in a bottle salad oil, vinegar, mayonnaise and seasonings, adding enough paprika to give a pink tinge to dressing. Add dressing to salad mixture; toss together lightly, and chill 1/2 hour or longer. Serve on crisp lettuce or romaine on chilled salad plates. Makes 6 servings.