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Crabmeat Salad with Hazel Dressing

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

The Hazel Dressing may be made several days ahead.

Makes4 lunch servings

CostModerate

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party

Recipe Coursemain course

Meallunch

Taste and Texturecreamy, savory

Type of Dishmain course salad

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
  • 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

Instructions

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.

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