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Crab Salad is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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1 pound lump crabmeat
4 cups shredded lettuce
1/2 cup minced celery
1/4 cup minced scallions
2 hard cooked eggs, chopped
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 small jar pimento, diced
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/2 teaspoon salt
2 teaspoons Old Bay Seasoning
2 tomatoes, cut into wedges
Pick through the crabmeat and set aside. Soak shredded lettuce in ice water; set aside. Add celery, scallions, and eggs to crabmeat; set aside. In a small bowl mix mayonnaise, sour cream, dry mustard, Worcestershire sauce, pimento, parsley, chives, salt, and Old Bay until well combined. Drain lettuce well. Mix mayonnaise mixture and crab mixture together. Chill lettuce and crab salad (separately) for an hour. To serve place lettuce on plate and top with salad on top. Arrange tomato wedges around the salad. Makes 4 servings.
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