Crab Salad w/ Hearts of Palm Print Email

2/3 cup mayonnaise
1/4 cup bottled chili sauce
1/4 cup thinly sliced scallion
1 TBS finely chopped fresh parsley leaves
1/4 cup minced green bell pepper
1 TBS fresh lemon juice
1 tsp horseradish, drained
a dash of Worcestershire sauce
1/2 cup chopped hearts of palm
1 pound lump crab meat, picked over
cleaned watercress or salad greens
cucumber slices
fresh baguette

In a bowl whisk together mayonnaise, chili sauce, scallion, parsley, bell pepper, lemon juice, horseradish, Worcestershire, salt and pepper to taste. Fold in the hearts of palm and the crab meat, and combine the mixture gently but thoroughly. The crab salad may be made 1 day in advance and kept covered and chilled.

Transfer the crab salad to a platter lined with the greens and serve with the cucumber slices and bread. Makes about 4 cups. - Gourmet

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