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Chesapeake Crab Salad's picture
  Mayonnaise/Salad dressing 1 Cup (16 tbs)
  Heavy cream 1⁄4 Cup (4 tbs), whipped
  Chili sauce 1⁄4 Cup (4 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs) (Including Green Tops)
  Finely chopped green bell pepper 1⁄4 Cup (4 tbs), finely chopped
  Lemon juice 1 Teaspoon
  Salt To Taste
  Head of lettuce 1 Large
  Crabmeat 1 Pound (Picked Over To Remove Traces Of Shell)
  Tomatoes 2 Large, cut into wedges
  Hard-cooked eggs 2 , cut into wedges
  Paprika 1 Teaspoon

Make the dressing by combining the mayonnaise, whipped cream, chili sauce, green onions, green pepper and lemon juice in a small bowl.
Season with salt; cover and refrigerate.
Line 4 large plates with lettuce leaves.
Shred the remaining lettuce and arrange on the leaves.
Reserve a few large pieces of the crabmeat for a garnish; arrange the remaining chunks on top of the lettuce.
Alternate wedges of tomato and hard-cooked egg around the crabmeat.
If desired, sprinkle lightly with salt.
Pour 1/4 cup of the dressing over each salad and sprinkle with paprika.
Garnish with the reserved pieces of crabmeat.
Pass the remaining dressing.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2550 Calories from Fat 1884

% Daily Value*

Total Fat 214 g329.3%

Saturated Fat 33.7 g168.3%

Trans Fat 0 g

Cholesterol 1168.3 mg389.4%

Sodium 4898.9 mg204.1%

Total Carbohydrates 50 g16.6%

Dietary Fiber 18.6 g74.2%

Sugars 27.9 g

Protein 108 g215.6%

Vitamin A 979.6% Vitamin C 517.6%

Calcium 81% Iron 51.8%

*Based on a 2000 Calorie diet

Chesapeake Crab Salad Recipe