Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 3 Times
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Crabmeat Salad with Hazel Dressing
Cookbook
Yield : Makes 4 lunch servings
Ingredients
- 1 pound lump crabmeat (picked over)
- 1 cup coarsely chopped romaine lettuce
- 1 cup peeled chopped tomatoes
- 2/3 cup very finely chopped celery
- Hazel Dressing (recipe follows)
- 4 large lettuce leaves
- Freshly ground black pepper to taste
Hazel dressing:
- 1 egg plus 2 egg yolks
- 1½ cups vegetable oil
- 1 cup chopped green onions
- ½ cup canned tomato sauce
- 1 tablespoon white vinegar
- 2 teaspoons sugar
- 1 teaspoon white pepper
- 1 teaspoon minced garlic
- 1 teaspoon Tabasco sauce
- ¾ teaspoon ground red pepper (preferably cayenne)
- ½ teaspoon salt
Directions
In a medium-size bowl combine the crabmeat, romaine, tomatoes, celery and 1¼ cups Hazel Dressing, being careful not to break up crabmeat.
Serve on a bed of lettuce; sprinkle with freshly ground pepper. Serve the remaining dressing in a bowl at the table.
The dressing: In a food processor or blender, blend the egg and egg yolks for 2 minutes. Leave the machine running and gradually add the oil in a thin stream. Then add the remaining ingredients and blend until thoroughly mixed.
Refrigerate until ready to use. Makes about 3 cups.
Notes
The Hazel Dressing may be made several days ahead.
© 1984 Paul Prudhomme
Nutritional Information
Nutrients per serving
937 kcal
19 % daily value
44 % daily value
8 % daily value
829 mg
67 mg
27 g
6 g
3 g
10 g
258 mg
753 mg
7 g
89 g
14 % daily value
