Crab Meat Salad
Yield
4 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crab meat
|
|
| 4 | large |
eggs
hard-cooked |
|
| 12 | cups |
almonds
|
*
|
| 2 | cups |
heavy whipping cream
|
|
| 1 | cup |
mayonnaise
|
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crab meat
|
|
| 4 | large |
eggs
hard-cooked |
|
| 2.8 | l |
almonds
|
*
|
| 473 | ml |
heavy whipping cream
|
|
| 237 | ml |
mayonnaise
|
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
paprika
|
*
|
Directions
Pick over the crab meat and discard membranes.
Chop egg whites.
Blanch the almonds and cut into thin, lengthwise strips.
Mix these ingredients.
Whip the cream very stiff, fold into the mayonaise, add salt and paprika.
Add to crab mixture.
Serve on crisp lettice; garnish with strips of green pepper or pimiento and top with riced egg yolk.
