stuffed olives and boiled eggs add color and texture to this
delicious seafood salad which was created in Seattle,
Washington. Leftover bell pepper may be frozen.
1 head iceberg lettuce, rinsed and broken into small
tablespoons heart celery stalks with leaves
tablespoons finely chopped green bell pepper
green onions finely chopped, including some green tops
tablespoon chopped fresh parsley
Chili Sauce Dressing
¾ cup mayonnaise
teaspoon finely shredded yellow onion
teaspoons granulated sugar
teaspoon Worcestershire sauce
2 cups cooked crab meat
eggs, hard-cooked and chopped
stuffed green olives, sliced
In a large bowl, toss the lettuce, celery, bell pepper,
parsley. Refrigerate until needed.
2. In a small bowl,
whisk the mayonnaise, chili sauce, onion,
and Worcestershire sauce. Refrigerate.
3. Chill individual
plates. Just before serving, arrange 1 cup of
on each plate. Drizzle with dressing, top with crab,
egg and olives.