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
