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Crab Luncheon Salad

Fresh.n.Natural's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Monosodium glutamate 1⁄4 Teaspoon
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Hard cooked eggs 3 , sliced
  Persian melon 1 Medium, chilled
Directions

Combine first 6 ingredients and dash pepper; fold in mayonnaise and 2 of the sliced eggs.
Chill.
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.

Recipe Summary

Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Crab

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