Crab Salad

Recipe

• 1 pound backfin crabmeat
• 1 cup chopped celery
• 2 tablespoons chopped sweet pickle
• 2 tablespoons finely chopped red onion
• ½ cup mayonnaise
• 1 tablespoon fresh lemon juice
• ⅛ teaspoon freshly ground white pepper
• 2 hard-cooked eggs, chopped
• lettuce leaves
• tomato wedges for garnish

Combine celery, pickle, onion, mayonnaise, lemon juice and pepper in medium bowl. Mix well. Gently blend in crabmeat and eggs, being careful not to break pieces apart. Chill thoroughly. Serve on lettuce leaves. Garnish with tomato wedges.

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