Crab Luncheon Salad
|Canned crab meat||7 1⁄2 Ounce, well drained and flaked (1 can)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||2 Tablespoon|
|Sliced green onion||1 Tablespoon|
|Monosodium glutamate||1⁄4 Teaspoon|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||3 , sliced|
|Persian melon||1 Medium, chilled|
Combine first 6 ingredients and dash pepper; fold in mayonnaise and 2 of the sliced eggs.
Using a sawtooth cut, remove top third of melon; remove seeds.
With grape fruit knife, loosen melon meat from rind.
Slice meat into sections and serve with salad.
Sprinkle inside of melon with lemon juice.
Fill with salad.
Trim with egg.