Crab Salad Deluxe

Recipe

• 1 pound lump or backfin crabmeat
• 1 ½ cups chopped celery
• ¼ cup chopped red onion
• 2 tablespoons finely chopped green pepper
• ⅓ cup finely chopped fresh parsley
• ½ cup mayonnaise
• 4 teaspoons fresh lemon juice
• ¼ teaspoon salt
• ¼ teaspoon freshly ground white pepper
• lettuce leaves

Carefully remove any shell or cartilage from crabmeat. In medium bowl, combine celery, onion, green pepper and parsley. Add crabmeat. Combine mayonnaise, lemon juice, salt and pepper. Add to crabmeat mixture. Mix gently but well. Avoid breaking up crabmeat. Chill for several hours. Serve on lettuce leaves or in a wrap.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas