Chef's Salad Chesapeake

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

 * Catsrecipes Y-Group