Seafood Salad
1 pound
asparagus, trimmed
2 6-ounce cans
crab meat, drained and flaked
4 hard cooked eggs, peeled and halved
12 cherry tomatoes, halved
1 cucumber, peeled and sliced
Salt and
fresh ground pepper to taste
Mixed greens
Steam or cook asparagus in a small amount of water until crisp-tender. Using tongs,
immediate dip asparagus into ice water to stop the cooking. Drain water. Line a serving platter with mixed greens. Mound crab meat in center of platter.
Arrange eggs, tomatoes, cucumber and asparagus around crab
meat. Serve with a tomato based dressing.
Yield: 4 to 6 servings.
Carolyn Gass Hardimon, M. S, Home Economist
Request a recipe? Ask
a question? http://www.recipeladies.com/homeeconomistquestions.html