Crabmeat Chefs Salad Recipe
Ingredients
| Cucumber Dressing | ||
| Cucumber | 1 Large, peeled | |
| Parsley flakes | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Dried tarragon | 1/4 Teaspoon | |
| Escarole- 1 head | ||
| Boston Lettuce- 1 head | ||
| Mushrooms | 1 Can (10oz) (Salad) | |
| Green pepper | 1/4 Cup (16 tbs), chopped (Salad) | |
| Crabmeat | 8 Ounce, frozen (Salad) | |
| Swiss Cheese | 4 Ounce (Salad) | |
| Cucumber | 1/2 Cup (16 tbs) (Salad) | |
| Salt | 1 To taste (Salad) | |
| Pepper | 1 To taste (Salad) | |
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.
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.
Chef
