| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
July 1992 |
1 |
servings |
INGREDIENTS
| 2/3 |
c |
Mayonnaise |
| 1/4 |
c |
Bottled chili sauce |
| 1/4 |
c |
Thinly sliced scallion |
| 1 |
tb |
Finely chopped fresh parsley leaves |
| 1/4 |
c |
Minced green bell pepper |
| 1 |
tb |
Fresh lemon juice |
| 1 |
ts |
Drained bottled horseradish |
|
|
A dash of Worcestershire sauce |
| 1/2 |
c |
Chopped drained canned hearts of palm |
| 1 |
lb |
Lump crab meat; picked over |
|
|
Watercress; coarse stems |
|
|
; discarded and the |
|
|
; leaves washed well |
|
|
; and spun dry, for |
|
|
; lining the platter |
|
|
Seedless cucumber slices as an |
|
|
; accompaniment |
|
|
Toasted pita wedges as an accompaniment |
INSTRUCTIONS
In a bowl whisk together the mayonnaise, the chili sauce, the
scallion, the parsley, the bell pepper, the lemon juice, the
horseradish, the Worcestershire sauce, and salt and pepper to taste,
fold in the hearts of palm and the crab meat, and combine the mixture
gently but thoroughly. The crab salad may be made 1 day in advance
and kept covered and chilled.
Transfer the crab salad to a platter lined with the watercress and
serve it with the cucumber slices and the pita wedges.
Makes about 4 cups.
Gourmet July 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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