Crab Salad

Ingredients

• 4 cups cooked diced white potatoes
• 2 cups crabmeat, cut in small pieces
• 4 hard boiled eggs, diced
• 3/4 cup diced sweet pickles
• 1/4 green pepper
• 1/2 cup celery
• 1 tablespoon minced onion
• 3/4 cup mayonnaise mixed with
• 1/4 cup sweet pickle vinegar
• 1/8 teaspoon black pepper
• 3/4 teaspoon salt

Method

1. 1

   Combine ingredients in a large bowl to allow for good mixing.

2. 2

   Arrange lettuce leaves around the sides of a serving tray and pour salad in the middle.

3. 3

   Serve chilled.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 6. The excerpt below is the record exactly as published.

/ cup celery, finely minced 1-1/3 cups fresh crabmeat 2 tablespoons green pepper, chopped 4 small radishes, sliced 1 tablespoon lemon juice salt to taste dash of pepper 1/4 cup cooked salad dressing chicory Drain and flake crabmeat. Combine with prepared vegetables. Add le- mon juice. Season to taste with salt and pepper. Chill. Just before serv- ing, mix in the cooked salad dressing. Serve on the chicory. Variations: Diced cucumber may be used in place of green pepper. Add 1 hard boiled egg, diced, for additional flavor. Crabmeat salad is delicious when served in tomatoes which have been almost quartered and bedded in lettuce. Serves 3. Mrs. G. E. Thompson Crab Point Club 18 CRAB IMPERIAL 1 pound crabmeat 2 hard boiled eggs, finely 3/4 cup mayonnaise minced 1 tablespoon light prepared /a teaspoon Worcestershire sauce mustard salt and white pepper to taste dash of cayenne 1 tablespoon lemon juice Thoroughly mix together all ingredients. Put into crab shells or cass- erole. Cover with buttered crumbs and brown in oven. Mrs. C. J. Hellen Atlantic Club CRABMEAT A LA NOME 2 2/3 cups canned or fresh ] egg yolk, beaten crabmeat /2 cup heavy cream 2 teaspoon salt 1/8 teaspoon pepper 6 slices bread 3 tablespoons melted butter /2 cup soft bread crumbs 1 tablespoon melted butter parsley Flake crabmeat, combine with next fovr ingredients. Brush bread slices on one side with 3 tablespoons melted butter, then saute on buttered side in skillet until golden brown. Or, place in a greased baking pan, un- buttered side up. Heap crabmeat mixture on top of bread. Sprinkle with bread crumbs combined with 1 tablespoon melted butter, and bake in mod- erately hot oven of 400 degrees for 10 minutes. Garnish with parsley. Makes 6 servings. Menenerie Atlantic Club FRIED SOFT SHELL CRABS 1% cups milk 2 teaspoons salt Y%) teaspoon pepper % cup flour Wash crab in cold water. Remove feathery substances, sand bag, and apron. Dry well. Soak crab in seasoned milk for 15 minutes; roll in flour. Heat shortening and fry until crisp and brown. Drain on absorbent paper. Serve with tartar sauce. (Deep fat temperature: 370 degrees for 6 or 7 min utes.) Mrs. G. E. Thompson Crab Point Club CRAB SALAD 4 cups cooked diced white 2 cups crabmeat, cut in small potatoes pieces 4 hard boiled eggs, diced 3/4 cup diced sweet pickles 1/4 green pepper % cup celery 1 tablespoon minced onion 3/4 cup mayonnaise mixed with 1/4 cup sweet pickle vinegar and 1/8 teaspoon black pepper and 3/4 teaspoon salt

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