Crab Salad

11 ingredients
5 steps

Ingredients

  • 1 head iceberg lettuce, shredded
  • 5 c. crab meat chunks
  • 6 hard-cooked eggs, sliced
  • 1 (8 oz.) can sliced water chestnuts, drained
  • 1 sweet red onion, sliced and separated into rings
  • 1 c. chopped celery
  • 1 (10 oz.) frozen peas, thawed
  • 1 pt. mayonnaise
  • 1/4 c. Durkee famous sauce
  • salt and pepper to taste
  • 1/2 c. roasted slivered almonds

Directions

  1. 1
    Layer lettuce, crab meat, seasoning, sliced eggs, water chestnuts, onions, celery and peas in 9 x 13-inch pan.
  2. 2
    Combine mayo and Durkee sauce; spread over salad to seal.
  3. 3
    Cover tightly with foil and refrigerate overnight.
  4. 4
    Just before serving, toss in large bowl (add more mayo, if needed).
  5. 5
    Sprinkle with almonds. Makes 8 generous servings.

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