Palace Court Salad Recipe
Ingredients
3/4 pound fresh cooked shredded crabmeat
1/2 cup finely minced celery
4 to 6 tablespoons mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon salt
6 cups finely shredded iceberg lettuce
6 slices (1/2 inch thick) of large tomatoes
6 freshly poached large artichoke bottoms
6 hard-cooked eggs, peeled and very finely chopped
Garnish:
Lemon wedges
Directions
To make the seafood filling, mix just enough mayonnaise into the shredded crabmeat, and celery to hold it all together.
Too much mayonnaise will mask the delicate crab flavor.
Season with lemon juice and salt.
Arrange shredded lettuce on 6 large salad plates.
For each serving, place a tomato slice in the center of the lettuce and top with an artichoke bottom.
On each bottom mound 1/6 of the crab mixture, spoonful by spoonful, until a tower of crab results.
Scatter chopped egg around the artichoke bases.
Too much mayonnaise will mask the delicate crab flavor.
Season with lemon juice and salt.
Arrange shredded lettuce on 6 large salad plates.
For each serving, place a tomato slice in the center of the lettuce and top with an artichoke bottom.
On each bottom mound 1/6 of the crab mixture, spoonful by spoonful, until a tower of crab results.
Scatter chopped egg around the artichoke bases.
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