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West Coast Crab - Cucumber Salad
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| What You Need: |
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1 cup mayonnaise
2 tablespoons chili sauce
1 teaspoon prepared horseradish
2 teaspoons Worcestershire
Salt, pepper to taste
2 cans (6˝ ounces each) King crabmeat
1 small head leafy lettuce, washed, dried, and chilled
1 medium-sized cucumber, washed, scored, and sliced thinly
2 tomatoes, peeled and sliced
1 ripe avocado, peeled and sliced
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| How To Cook: |
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1. Combine mayonnaise, chili sauce, horseradish, Worcestershire, salt, and pepper in a small jar or bowl and refrigerate.
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2. Remove membranes from crabmeat, keeping large chunks whole. Refrigerate crabmeat.
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3. When ready to serve, arrange lettuce leaves in a shallow oval or round serving dish.
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4. Top with flaked and small pieces of crabmeat. Cover with large crabmeat chunks.
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5. Surround with cucumber, tomato, and avocado slices. Serve with chilled mayonnaise sauce.
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