Crab Luncheon Salad

Name: Crab Luncheon Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters cider vinegar; 3 hard-cooked eggs, quartered; 1 leave Lettuce; 454 grams fresh lump crabmeat, drained; 1 medium onion, diced; 1 teaspoons pepper; 1 teaspoons salt; 3 tomatoes, sliced; 79 milliliters vegetable oil; 118 milliliters water; 0 teaspoons Worcestershire sauce

Crab Luncheon Salad is If you have tomatoes, water, lettuce leaves, and a few other ingredients on hand, you can make it.

Instructions

Whisk together first 6 ingredients.

Equipment you will use

Whisk

Add crabmeat and onion, tossing gently to coat. Cover and chill 3 hours.

Ingredients you will need

Crabmeat

Onion

Drain.

Arrange tomato on lettuce-lined plates; top with crabmeat mixture.

Ingredients you will need

Crabmeat

Lettuce

Tomato

Place egg and, if desired, olives around crabmeat mixture.

Ingredients you will need

Crabmeat

Olives

Egg

Equipment

Whisk

Ingredients

Servings:

59milliliters

cider vinegar 3

hard-cooked eggs, quartered 1leave

Lettuce 454grams

fresh lump crabmeat, drained 1medium

onion, diced 1teaspoons

pepper 1teaspoons

salt 3

tomatoes, sliced 79milliliters

vegetable oil 118milliliters

water 0teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.