San Francisco Deviled Crab
|Crab meat||12 Ounce, or frozen, thawed|
|Hard cooked eggs||2 , chopped|
|Chopped parsley||2 Teaspoon|
|Minced red onion||1⁄4 Cup (4 tbs)|
|Dijon mustard||4 Teaspoon|
|Dilled yogurt sauce||1⁄2 Cup (8 tbs)|
|Freshly ground white pepper||To Taste|
|Vegetable seasoning||To Taste|
|Lettuce leaves||2 (Per Serving)|
|Cherry tomatoes||2 (Per Serving)|
|Lemon wedge||1 (Per Serving)|
If you are using fresh lump crab meat, pick it over for shells and cartilage.
Try not to shred the meat too finely.
If you use frozen crab legs, cut them into small pieces.
Put all the ingredients except the lettuce, tomatoes, and lemon in a bowl and mix gently so as not to shred the crab meat too finely.
For the Briefcase Lunch, line a container with the lettuce, spoon in one quarter of the crab salad, top with the tomatoes and lemon wedge, cover, and chill.
Store the remaining salad, tightly covered, in the refrigerator.