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Chef's Salad Chesapeake

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Chef's Salad Chesapeake

  • 1 Can (12 Oz) or 2 Cans (6.5 oz Each) Crab Meat or The Equivalent Amount Fresh or Frozen
  • 1 Pkg. Frozen asparagus Spears (10 Oz)
  • 6 lettuce Leaves

Blue Cheese Dressing

  • 3 Hard Cooked eggs


Drain Canned Crab Meat or Thaw Frozen Crab Meat; Remove Any Remaining Shell or Cartilage. Flake The Crabmeat; Chill. Cook asparagus Spears as Pkg Directs. Drain And Chill.At Serving Time, Put 3 asparagus Spears in Each lettuce Cup or Leaf. Put About 1/3 Cup Crab Meat on asparagus. Cover With 2 T. Blue Cheese Dressing. Cut Each egg in 6 Slices And Top Each Salad With 3 Slices. Sprinkle With paprika if Desired.

Serves 6

Source: my Old Recipes

contributed by Edit

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