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 Crabmeat Salad with Hazel Dressing Recipe-3779

Photo by: Joseph De Leo
Comments: 0


Yield: Makes 4 lunch servings


  • 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


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.


The Hazel Dressing may be made several days ahead.

© 1984 Paul Prudhomme

Nutritional Information

Nutrients per serving (% daily value)

937kcal (47%)
753mg (31%)
89g (137%)
7g (35%)
258mg (86%)
235mcg RAE (8%)
26mg (44%)
185mg (19%)
3mg (14%)

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