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Confetti Crab Salad
This recipe was the Cold Plate Winner in the 1965 National Hard Crab Derby in Crisfield, MD.
Credited to Harriett French of Rumbley, MD.
- ½ cup salad dressing
- 1 teaspoon mustard
- 1 teaspoon vinegar
- 2 tablespoons light cream
- 1 tablespoon sugar
- 1 tablespoon salad oil
- salt and pepper to taste
- 2 tablespoons diced celery
- 2 tablespoons diced green pepper
- 1 tablespoon diced red pepper
- 1 tablespoon diced onion
- 1 pound lump crab meat
- 2 large tomatoes
Combine salad dressing, cream, mustard and sugar. Mix well. Add vinegar, salad oil, salt and pepper.
Add celery, green and red peppers, onion and crab meat. Mix carefully. Chill.
Before serving, arrange on crisp lettuce. Serve with tomato wedges and rolls.