| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs, Dairy | Seafood, Salads | 4 | Servings | |
INGREDIENTS
| 1 | lb | Crab meat, fresh or canned |
| 4 | Hard cooked eggs | |
| 12 | c | Almonds |
| 2 | c | Heavy cream |
| 1 | c | Mayonaise |
| ds | Salt | |
| ds | Paprika | |
| Lettuce | ||
| 1 | Green pepper or pimiento |
INSTRUCTIONS
Pick over the crab meat and discard membranes. Chop egg whites. Blanch the almonds and cut into thin, lengthwise strips. Mix these ingredients. Whip the cream very stiff, fold into the mayonaise, add salt and paprika. Add to crab mixture. Serve on crisp lettice; garnish with strips of green pepper or pimiento and top with riced egg yolk. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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