Crab Luncheon Salad Recipe
Ingredients
| 1 7 1/2 -ounce can crab meat, well drained and flaked | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Ripe olives | 2 Tablespoon, sliced | |
| 1 tablespoon sliced green onion | ||
| Salt | 1/4 Teaspoon | |
| Monosodium glutamate | 1/4 Teaspoon | |
| 1/2 cup mayonnaise or salad dressing | ||
| 3 hard-cooked eggs, sliced | ||
| 1 medium Persian melon, 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.
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.
Chef
