Crab Salad

Ingredients

• 2 qts. of crab meat
• 6 hard boiled eggs
• 3 large green peppers
• 2 stalks of celery
• 2 onions
• juice of 3 lemons
• 1 cup of olive oil
• 4 egg yolks

Method

1. 1

   Add chopped green peppers, celery, onions, lemon juice, and olive oil to crab meat and eggs.

2. 2

   Cover with mayonnaise made from beaten egg yolks and olive oil, seasoned with salt and cayenne pepper.

Nutrition per serving

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 15. The excerpt below is the record exactly as published.

2 qts. of crab meat and 6 hard boiled eggs add 3 large green peppers and 2 stalks of celery (both chopped fine), 2 onions, juice of 3 lemons, and 1 cup of olive oil. Cover with this mayonnaise — 4 egg yolks beaten with olive oil to desired thickness, seasoned with salt and a dash of cayenne pepper. — Eva M. Duffield. On a bed of lettuce leaves, lay slices of cold cooked meat, to- matoes, cucumbers, sweet green peppers and apples. Garnish with water cress or parsley, olives and slices of hard-boiled egg, and top with mayonnaise dressing. Cooked string beans and beets — in fact, almost any cold cooked vegetable — may be included in this good hot- weather dish. — Mrs. J. Dyre Moyer. " W A NT ED" — Your Entire Family Wash Crab Salad

Cook this with the app: pantry check, scaling, and the assistant.