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1-quart crisp, coarsely shredded lettuce 1 pound fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin) 4 tomatoes, quartered 4 hard-cooked eggs, peeled and quartered
Dressing: |
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On 4 luncheon-size plates, make beds of lettuce. Divide and mound crab on top.
Combine dressing ingredients and spoon over crab, then garnish each plate with tomatoes and hard-cooked eggs.
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