You've probably tried tuna salad, potato salad, shrimp salad and tomato salad but have you ever tried a crab salad? This recipe from Mariner's Menu: 30 Years of Fresh Seafood Ideas is sure to please and will make a great addition to your summer bar-b-que.


1 pound blackfin crabmeat

lettuce leaves

2 hard-cooked eggs, chopped

2 tablespoons chopped sweet pickle

1/2 cup mayonnaise

1 cup chopped celery

1 tablespoon fresh lemon juice

1/8 teaspoon freshly ground white pepper

2 tablespoons finely chopped red onion

tomato wedges for garnish



Combine celery, pickle, onion, mayonnaise, lemon juice and pepper in medium bowl.  Mix well.  Gently blend in crabmeat and eggs, being careful not to break pieces apart.  Chill thoroughly.  Serve on lettuce leaves.  Garnish with tomato wedges.  Serves 6.