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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.
Source: my Old Recipes