"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Summer Crab Salad with Thousand Island Dressing Recipe

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This recipe for Summer Crab Salad with Thousand Island Dressing, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Thomas Family
Added: Wednesday, April 23, 2008


Thousand Island Dressing:

2 cloves fresh garlic, finely chopped with little salt
cup mayonnaise
2 T. chili sauce
1 T. Ketchup
1 T. Italian parsley, chopped finely
1 T. fresh chives, chopped finely
2 T. sweet pickle relish
hard boiled egg yolk, pushed through a sieve
Salt & ground pepper to taste

4 cups Mesculin blend greens tossed with a sprinkle of lemon.
1 lb lump crab meat rinsed & broken into large pieces, sprinkled with a little lemon juice, salt & pepper.

Mix all dressing ingredients together in a medium size bowl and let rest for at least 1 hour in the refrigerator to allow flavors to marry.

Mix the greens with the dressing and mound on individual plates, divide the crab meat between plates and add to the top of the greens. Sprinkle with some chopped chives as a garnish around each plate.




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