Crabmeat Salad With
Hazel Dressing
Makes 4 lunch servings
1 pound lump crabmeat (picked over)
1 cup coarsely chopped romaine lettuce
1 cup chopped tomatoes
2/3 cup very finely chopped celery
Hazel Dressing (recipe follows)
4 large lettuce leaves
Freshly ground black pepper to taste
In a medium-sized bowl, combine the crabmeat, romaine, tomatoes, celery
and 1-1/4 cups Hazel Dressing, being careful not to break up crabmeat.
Serve on a bed of lettuce; sprinkle with freshly ground pepper. Serve
the remaining dressing in a bowl at the table.
Hazel Dressing
Makes about 3 cups
1 egg plus 2 egg yolks
1-1/2 cups vegetable oil
1 cup chopped green onions
1/2 cup tomato sauce
1 tablespoon white vinegar
2 teaspoons sugar
1-1/2 teaspoons Chef Paul Prudhomme's Vegetable MagicŪ
1/2 teaspoon ground red pepper (preferably cayenne)
In a food processor or blender, blend the egg and egg yolks for 2 minutes.
Leave the machine running and gradually add the oil in a thin stream.
Then add the remaining ingredients and blend until thoroughly mixed.
Refrigerate until ready to use. (This may be made several days ahead.)
Copyright © 1984 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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