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Chesapeake Crab Salad Recipe
|Mayonnaise/Salad dressing||1 Cup (16 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs), whipped|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs) (Including Green Tops)|
|Finely chopped green bell pepper||1⁄4 Cup (4 tbs), finely chopped|
|Lemon juice||1 Teaspoon|
|Head of lettuce||1 Large|
|Crabmeat||1 Pound (Picked Over To Remove Traces Of Shell)|
|Tomatoes||2 Large, cut into wedges|
|Hard-cooked eggs||2 , cut into wedges|
Serving size: Complete recipe
Calories 2550 Calories from Fat 1884
% Daily Value*
Total Fat 214 g329.3%
Saturated Fat 33.7 g168.3%
Trans Fat 0 g
Cholesterol 1168.3 mg
Sodium 4898.9 mg204.1%
Total Carbohydrates 50 g16.6%
Dietary Fiber 18.6 g74.2%
Sugars 27.9 g
Protein 108 g215.6%
Vitamin A 979.6% Vitamin C 517.6%
Calcium 81% Iron 51.8%
*Based on a 2000 Calorie diet
Season with salt; cover and refrigerate.
Line 4 large plates with lettuce leaves.
Shred the remaining lettuce and arrange on the leaves.
Reserve a few large pieces of the crabmeat for a garnish; arrange the remaining chunks on top of the lettuce.
Alternate wedges of tomato and hard-cooked egg around the crabmeat.
If desired, sprinkle lightly with salt.
Pour 1/4 cup of the dressing over each salad and sprinkle with paprika.
Garnish with the reserved pieces of crabmeat.
Pass the remaining dressing.