| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs |
|
Salads, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
|
Avocados |
| 1/2 |
lb |
Crabmeat |
| 1 |
ds |
Hot pepper sauce (opt.) |
| 1/4 |
c |
Minced celery |
|
|
Mayonnaise |
|
|
Lemon juice |
|
|
MSG (optional) |
|
|
Salt, pepper |
|
|
Shredded lettuce |
| 4 |
|
Hard cooked eggs; chopped |
| 4 |
|
Anchovy fillets |
| 4 |
|
Strips pimiento |
| 1 |
|
Lemon; cut in 4 wedges |
| 1 |
|
Tomato; cut in 4 wedges |
|
|
Black olives |
|
|
Parsley sprigs |
| 1 |
c |
Mayonnaise |
| 1 |
ds |
Tarragon |
| 1 |
ds |
Chervil |
| 2 |
tb |
Chopped chives |
| 2 |
tb |
Tomato puree (or more) |
INSTRUCTIONS
HERBED MAYONNAISE DRESSING
Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough
tomato puree to give dressing a pourable consistency and delicate color.
Set aside. To make salad, cut avocados in halves and remove seeds. Flake
crabmeat and combine with hot pepper sauce, celery and enough mayonnaise to
moisten. Season to taste with lemon juice, MSG, salt and pepper. Place
avocado halves on shredded lettuce, fill with crab mixture and sprinkle
generously with chopped eggs. Garnish with anchovies, pimiento strips,
lemon and tomato wedges, olives and parsley. Serve dressing on side.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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