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Friday, May 19, 2023

Crabmeat Salad Recipe by Ruth Paget

Crabmeat Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

 -1 tablespoon sugar 

-1 tablespoon flour 

-1 teaspoon salt 

-1 teaspoon mustard 

-1 teaspoon cayenne pepper 

-1/2 cup vinegar 

-1/2 cup water

 -2 pounds cooked crabmeat 

-1 cup chopped celery 

-2 chopped hard-boiled eggs 

Steps: 

1-Mix sugar, flour, salt, mustard, and cayenne in the top of a double boiler. Add vinegar and water and cook over boiling water, stirring constantly until the mixture thickens. Chill in the refrigerator. 

2-Once the dressing is cold, pour it over the cooked crabmeat, celery, and chopped hard-boiled eggs. Stir and serve on iceberg lettuce leaves. 

Source: Rose Pennington – source 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France 


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