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Wednesday, 22 June 2011 16:26 |
Delicious as an appetizer or summer luncheon entree 6 Boston lettuce leaves 3 cups Boston-romaine lettuce mixture, shredded 1 lb. backfin lump crabmeat, picked for shells 3 hard boiled eggs, quartered 6 tomato wedges, seasoned...
Delicious as an appetizer or summer luncheon entree
- 6 Boston lettuce leaves
- 3 cups Boston-romaine lettuce mixture, shredded
- 1 lb. backfin lump crabmeat, picked for shells
- 3 hard boiled eggs, quartered
- 6 tomato wedges, seasoned with salt and pepper
- 2/3 cup sliced zucchini and yellow squash mixture, marinated in oil and vinegar to cover
Dressing:
- 1 cup mayonnaise
- 1/4 cup ketchup
- 1/4 chup chili sauce
- 2 TBS finely chopped green onions
- 1/8 tsp prepared horseradish
- 1 1/2 tsp extra virgin olive oil
- salt & pepper to taste
- Line chilled serving plates with Boston leaves
- Divide shredded lettuce on top
- Place crabmeat over shredded lettuce and garnish with eggs, tomato wedges, and zucchini and squash mixture
- Mix ingredients for dressing and serve on the side
Serves 6 as a salad or 3 as an entree
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Last Updated on Wednesday, 06 July 2011 02:22 |