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crabmeat-salad-with-hazel-dressing

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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 (% daily value)

937kcal (47%)
753mg (31%)
10g
3g
89g (137%)
1g
7g (35%)
62g
16g
258mg (86%)
6g
27g
67mg
829mg
235mcg RAE (8%)
26mg (44%)
185mg (19%)
3mg (14%)
 

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