Vintage Crab-Meat Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 1/2 lbs cooked or canned crab meat.
6 cooked artichoke hearts
3 ripe tomatoes
2 hard-cooked eggs
1 - Look over crab meat.
2 - Remove all fibers and bones
3 - Leave meat in large bite-size pieces.
4 - Chill.
5 - Cook quick-frozen artichoke hearts as described on package
6 - Drain.
7 - Moisten slightly with French dressing.
8 - Chill.
9 - Scald tomatoes.
10 - Peel.
11 - Cut in quarters.
12 - To serve, heap crab meat in lettuce leaf.
13 - Garnish with 2 tomato quarters and 1 halved artichoke heart.
14 - Add slice of egg.
15 - Top with favorite dressing or mayonnaise.
16 - Add a few capers.
Makes 6 servings.
Lobster Salad: Substitute cooked lobster meat for crab meat in the recipe
above. Garnishes may be omitted, except capers, which always add
good flavor to sea-food salad.
Shrimp Salad: Combine cooked, cleaned and chilled shrimp with
enough mayonnaise to moisten. Chill again. Serve heaped in lettuce leaf.
Decorate with sliced stuffed olives or capers. Or combine 1/3 as much
sliced celery with shrimp. Add mayonnaise to coat. Serve in lettuce
leaf or heaped in hollowed-out seasoned tomato.
Those words "favorite dressing" mean any savory salad dressing
which you have tried out on sea food. Try combining 1/2 cp chili
sauce with 1 cp mayonnaise. Add 2 tsp curry powder. Mix
Chill. Use as described in recipes above.