Chesapeake Crab Salad
|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|
|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|
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.