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| What You Need: |
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2 cups flaked fresh, cooked or canned crabmeat
1½ cup diced, peeled, and seeded cucumber
1 cup diced celery
¼ cup minced onion
3 hard-cooked eggs, shelled and chapped
Salt, pepper to taste
About ½ cup mayonnaise
2 tablespoons fresh lemon juice
6 thick avocado or tomato slices
6 leaves Bibb or Boston lettuce, washed and dried
Paprika
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| How To Cook: |
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1. Combine crabmeat, cucumber, celery, onion, and eggs in a medium bowl.
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2. Season with salt and pepper.
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3. Mix mayonnaise and lemon juice; add to crabmeat mixture.
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4. Chill 1 hour or longer to blend flavors.
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5. When ready to serve, place an avocado or tomato slice on lettuce leaves on 6 individual salad plates.
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6. Top each with a mound of crabmeat salad and sprinkle with paprika.
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