Goshen’s Crab and Egg Salad

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Goshen's crab and egg salad is a tasty treat. It can be a wonderful appetizer to a meal. Goshen's crab and egg salad can also be a wonderful pre-prepared meal. A chief on the go can pre-make this salad the night before for a wonderfully refreshing lunch or dinner the next day. Goshen's crab and egg salad also contains crab.  This recipe also comes with a homemade dressing.

Serves 4

Ingredients for salad:

· Head of round lettuce

· 15 ounces(about 480 grams) of crab meat

· 4 hard boiled eggs sliced

· ½ of a green pepper sliced and seeded

· 6 pitted and sliced black olives

· 16 cherry tomatoes halved.

Ingredients for the Dressing:

· 2 tablespoons(about 30 milliliters) of chili sauce

· ½ a green pepper finely chopped and seeded

· 1 tablespoon(about 15 milliliters) of Worcestershire sauce

· 2 tablespoon(about 30 milliliters) of horseradish

· 2 tablespoons(about 30 milliliters) of lemon juice

· 1 cup(about 250 milliliters) of mayonnaise

· Garlic salt and pepper to taste

Directions:

Step 1: The first step in Goshen's crab and egg salad is to make the dressing. Put all of the dressing ingredients in a mixing bowl and mix together well. Set aside the freshly mixed dressing in the refrigerator to cool.

Step 2: Get 4 cooled plates and line the four plates with lettuce leaves. Put a mound of crab meat in the middle of each plate. Arrange the boiled eggs around the outside with the tomatoes. Add the olives and green pepper slices and arrange as desired. Then add the dressing and your ready to enjoy Goshen's crab and egg salad.

(It is recommended to evenly divide up all the ingredients among the 4 different plates.)    

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