|Non fat mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Finely chopped green pepper||1⁄4 Cup (4 tbs)|
|Finely chopped green onions||1⁄4 Cup (4 tbs)|
|Chili sauce||4 Teaspoon|
|Skim milk||2 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
|Worcestershire sauce||1 Dash|
|Ice water||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Non fat dry milk powder||2 Tablespoon|
|Frozen crabmeat/2 cans, 6 1/2 ounce each crabmeat, chilled, drained and cartilage removed / 12 ounces fresh cooked lump crabmeat||12 Ounce, thawed (2 Packages, 6 Ounce Each)|
|Torn mixed greens||6 Cup (96 tbs)|
|Tomatoes||2 Large, cut into wedges|
|Hard cooked egg||1 , cut into 8 wedges|
|Lemon||1 , cut into wedges|
For dressing, in a medium mixing bowl stir together the mayonnaise or salad dressing, green pepper, green onions, chili sauce, milk, the 1/2 tea spoon lemon juice and Worcestershire sauce.
In a small mixing bowl stir together the ice water and 1 teaspoon lemon juice.
Stir in the non-fat dry milk powder.
Beat with an electric mixer on high speed for 3 to 6 minutes or till soft peaks form.
Fold into mayonnaise mixture.
Reserve 4 large pieces of crabmeat.
Flake remaining crabmeat.
Line 4 salad plates with lettuce leaves.
Top with mixed greens.
Arrange flaked crabmeat, tomato wedges and egg wedges atop greens.
Top with dressing; sprinkle with paprika.
Garnish with reserved crabmeat and lemon wedges.