Crisfield Crabmeat Salad
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INGREDIENTS 1/2 cup mayonnaise, homemade or store bought 1/2 teaspoon salt Sprinkling of freshly ground black pepper 1 tablespoon white vinegar 2 green onions, with tops, thinly sliced 1 small stalk celery, thinly sliced 1 small cucumber, peeled, seeded, and diced 1 small pimiento, finely chopped 1 hard-cooked egg, finely chopped 1 pound lump crabmeat 1 small head lettuce, coarsely chopped Paprika 1 tablespoon fresh parsley, minced Throughly blend mayonnaise, salt, pepper, and vinegar in a large bowl. Add green onions, celery, cucumber, pimiento, egg, and crabmeat. Toss lightly, but well. Cover tightly and refrigerate crab mixture for 1 hour. Make a bed of torn or chopped lettuce on an attractive serving plate. Toss crabmeat lightly before turning onto lettuce. Sprinkle with paprika and parsley and serve. NOTE - Extra mayonnaise may be served on the side.