Home › Salads and Dressings › Crab Salad

Crab Salad

2 heads of lettuce, 1/2 pint of Mayonnaise.

Boil the crabs in salted water thirty minutes; when perfectly cold, pick out the meat and stand away until wanted. Brush and cut the celery into pieces a half inch long, when ready to serve mix with the crab meat, arrange neatly on a bowl with the lettuce leaves and serve the Mayonnaise in a separate bowl. A very pretty way is to arrange the celery and crab meat in the back shells of the crabs. Stand each on a salad plate on a bed of lettuce leaves, and pass Mayonnaise with them.