Crab-Meat Pepper Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 cp crab meat, flaked and cleaned
1/2 cp sliced celery
1/4 cp finely diced green pepper
1/4 tsp salt
1/8 tsp pepper
3 tbsp lemon juice
1/3 cp mayonnaise
8 green peppers
1 canned pimiento, drained
1 - Combine crab meat, celery, green pepper, and seasoning.
2 - Add lemon juice and mayonnaise.
3 - Mix lightly.
4 - Chill in covered bowl in refrigerator.
5 - Cut tops from green peppers.
6 - Remove seeds and fibers.
7 - Boil or steam 10 minutes.
8 - Drain.
9 - Chill.
10 - To serve, moisten inside of cooked peppers with French dressing
11 - Fill with crab meat mixture.
12 - Add dab of mayonnaise to top.
13 - Cut pimiento into small stars or circles.
14 - Add piece as garnish to top of each pepper.
Makes 8 servings.
Lobster Pepper Salad, Shrimp Pepper Salad: Substitute cooked lobster
meat or cleaned, cooked shrimp for crab meat in above recipe.