1 Cos (romaine) lettuce, separated into leaves
1/2 kg (1 lb) Crabmeat, shell and cartilage removed and flaked
2 Tomatoes, thinly sliced
1/2 Cucumber, thinly sliced
4 Hard-boiled eggs, sliced
1 Tbs Capers
1/2 kg (1 lb) Crabmeat, shell and cartilage removed and flaked
2 Tomatoes, thinly sliced
1/2 Cucumber, thinly sliced
4 Hard-boiled eggs, sliced
1 Tbs Capers
for the Dressing
250 ml (8 fl oz) 1 cup Mayonnaise
3 Tbs Olive oil
1 Tbs Lemon juice
2 Tbs Tomato ketchup
1 tsp Worcestershire sauce
1 Tbs Chopped chives
1 Tbs Chopped parsley
Salt and pepper to taste
75 ml (3 fl oz) 3/8 cup Double (heavy) cream, stiffly beaten
3 Tbs Olive oil
1 Tbs Lemon juice
2 Tbs Tomato ketchup
1 tsp Worcestershire sauce
1 Tbs Chopped chives
1 Tbs Chopped parsley
Salt and pepper to taste
75 ml (3 fl oz) 3/8 cup Double (heavy) cream, stiffly beaten
method
1. To make the dressing, combine all the ingredients and beat until they are thoroughly blended.
2. Arrange the lettuce on a large serving dish and put the crabmeat in the centre of the dish.
3. Spoon over the dressing and garnish with the tomatoes, cucumber, eggs and capers. Serve at once.
2. Arrange the lettuce on a large serving dish and put the crabmeat in the centre of the dish.
3. Spoon over the dressing and garnish with the tomatoes, cucumber, eggs and capers. Serve at once.
serving amount
serves 4
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