LOBSTER SALAD and CRAB SALAD are made in practically the same way, so that a recipe for one may be used for the other. The meat may be either fresh or canned, but, of course, fresh LOBSTER or CRAB meat is more desirable if it can be obtained.
LOBSTER OR CRAB SALAD
(Sufficient to Serve Six)
- 2 c. LOBSTER or CRAB meat
- 1 c. diced celery
- French Dressing
- 1 hard-cooked egg
Chill LOBSTER or CRAB meat and add the diced celery. Marinate with French Dressing, and allow this mixture to stand for 1/2 hour or so before serving. Keep as cold as possible. Drain off the French Dressing and heap the SALAD mixture on garnished SALAD plates or in a SALAD bowl garnished with lettuce. Pour mayonnaise Dressing over the top, garnish with slices of hard-cooked egg, and serve.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)