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Crabmeat Chefs Salad

Tummy.Tucker's picture
Ingredients
For cucumber dressing
  Cucumber 1 Large, peeled and diced
  Parsley flakes 2 Tablespoon
  Lemon juice 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
For salad
  Escarole head 1
  Boston lettuce head 1
  Canned mushrooms 10 Ounce, drained and sliced
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Alaska king crab meat 8 Ounce (Use Either Canned Or Frozen And Thawed)
  Swiss cheese slices 4 Ounce
  Cucumber dressing 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) In a blender, place cucumber, parsley flakes, lemon juice, salt, paprika, tarragon.
2) Process at the medium speed for 3 minutes or until the mixture is pureed.

MAKING
4) In a bowl, toss together salad greens, mushrooms and green pepper.
5) Flake the crabmeat and place it in the middle of greens.
6) Place the cheese around the crabmeat.
7) When ready to serve, toss the crab mixture with seasoning and cucumber dressing.

SERVING
8) Serve the Crabmeat Chefs Salad in a salad bowl with a lemon wedge on side if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Occasion: 
Wedding
Ingredient: 
Crab
Interest: 
Quick, Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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