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

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 * Catsrecipes Y-Group