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Curried Crab Salad
Ingredients:
12 ounces fresh lump crabmeat
1 1/4 cups cooked, chilled rice
1/3 cup chopped celery
2 green onions, chopped
1/4 cup sliced water chestnuts
1 tablespoon lemon juice
1/2 teaspoon soy sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon curry powder
1/2 cup mayonnaise
6 medium size tomatoes
Romaine lettuce
Directions:
Drain crab and slice. Combine crab with rice, celery, onions and water chestnuts. Mix lemon juice and seasonings with mayonnaise. Add to crab mixture and toss to coat lightly.
Chill well. Cut tomatoes into 6 wedges and fill with crab rice mixture. Serve on lettuce.
Serves 6
Crab Louis Avocado
Ingredients:
2 hard-cooked eggs
1 egg yolk
2 teaspoons prepared imported mustard
1/2 teaspoon red wine vinegar
1/2 teaspoon Worcestershire sauce
1/2 cup peanut oil or corn oil
1 tablespoon chili sauce
Salt and pepper to taste
1/4 cup finely chopped scallions, including green part
4 large green stuffed olives, chopped
1 pound lump crabmeat
4 ripe avocados
Lettuce leaves
Directions:
In a mixing bowl, add mustard, Worcestershire sauce, vinegar and egg yolk. Beat with a
wire whisk. Add the oil gradually, beating rapidly. When thick and smooth, add the chili
sauce, scallions and olives. Mix well and season to taste with salt and pepper. Put the
crab meat in a mixing bowl and add half the sauce.
Mix gently so as not to break up the crab lumps. Split the avocados in half and discard the pits. Pile equal portions of the crab into the avocado halves.
Spoon the remaining sauce over this. Serve on a bed of lettuce leaves. Garnish the crab filling with egg slices.
