Crab Salad with Swiss Cheese
Tender chunks of sweet crabmeat, shredded Swiss cheese, a medley of chopped veggies and hard-boiled egg are gently tossed in a simple dressing made with equal parts of mayo and seafood cocktail sauce. Serve as a sandwich filling or as a salad on a bed of lettuce.
1 (6-ounce) package frozen crabmeat or 1 (6-ounce) can crabmeat, drained
1/2 cup (2 ounces) shredded Swiss cheese
1/4 cup chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
2 hard-boiled eggs
1/4 cup mayonnaise
1/4 cup seafood cocktail sauce or creamy red French dressing
Salt, to taste
- Drain approximately half of the liquid from the defrosted crab.
- Combine the crab and remaining liquid with all of the other ingredients; mix well. Chill several hours.
- Serve as a sandwich filling or as a salad on a bed of lettuce.
Makes 8 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.