Title: Chesapeake Crab Salad
Categories: Appetizer Salad Shellfish Southern
Yield: 4 Servings
| 1 | lb | Fresh lump crabmeat, drained |
| 1/2 | c | Chopped celery |
| 1 | tb | Chopped green pepper |
| 1 | tb | Chopped fresh parsley |
| 1/4 | ts | Capers |
| 1/4 | c | Mayonnaise or salad dressing |
| 2 | tb | Lemon juice |
| 1/8 | ts | Salt |
| 1/8 | ts | Seasoned pepper |
| | | Dash of garlic salt |
| 1/8 | ts | Worcestershire sauce |
| 3 | | Or 4 drops hot sauce |
| | | Lettuce leaves |
Combine all ingredients, except lettuce; stir to mix. Cover and chill 1 to
2 hours. Serve on lettuce leaves.
Elizabeth T. Edmunds
Cambridge, Maryland Submitted by John
Hartman Indianapolis, IN 6 May 1996