Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: The Crab Place Newsgroups: rec.food.recipes Subject: Crab Arundel Followup-To: rec.food.cooking Date: 29 Feb 2000 12:26:55 GMT Organization: crisfield.md Lines: 33 Approved: phill@rt66.com Message-ID: <3.0.6.32.20000226075138.00858d00@mallet.crisfield.md> Reply-To: recipes@crisfield.md NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:39947 CRAB ARUNDEL 1 cup mayonnaise 1/4 cup heavy cream 1/2 cup chili sauce 2 tablespoons chopped green olives 1 teaspoon prepared horseradish 1 teaspoon Worcestershire sauce 2 green onions, chopped fine 1 tablespoon lemon juice 1 pound fresh backfin crab meat crisp lettuce chopped parsley or chives 1 tomato, quartered 1 egg, quartered Prepare dressing by combining the first eight ingredients. Arrange the crab meat in a bed of crisp lettuce. Cover with dressing and garnish with the chopped parsley or chives. Arrange quartered tomatoes and quartered hard-cooked eggs around symmetrically. Serves 4. The Crab Place Crisfield, Maryland 877 EAT-CRAB Adding our initial line of crab and Chesapeake Bay cookbooks As always, the prepared recipe can be viewed on our web site at http://www.crabplace.com. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.