Crab Salad

The Art of Salad Making, 1968

15 minutes — 4 Servings

Ingredients

2	cup	crabmeat, 1 pound
1 1⁄2	cup	celery, diced
2	teaspoon	lemon juice
1	teaspoon	worcestershire sauce
3⁄4	cup	mayonnaise
4	large	lettuce leaves
2		tomatoes
2		hard-boiled eggs, garnish

Instructions

Use 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.