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

1. Line chilled serving plates with Boston leaves
2. Divide shredded lettuce on top
3. Place crabmeat over shredded lettuce and garnish with eggs, tomato wedges, and zucchini and squash mixture
4. Mix ingredients for dressing and serve on the side

Serves 6 as a salad or 3 as an entree