Hampton Crab Salad Recipe

Hampton Crab Salad (serves 4)
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1 lb. Virginia crabmeat

1/2 cup mayonnaise

2 tablespoons finely chopped onions

1 cup chopped celery

2 tablespoons chopped olives

2 teaspoons chopped sweet pickle

2 hard-cooked eggs, chopped

1/2 teaspoon salt

dash pepper


2 tomatoes

2 avocados


Remove any remaining pieces of shell or cartilage from crabmeat. Combine with mayonnaise, onion, celery, olives, pickle, eggs, salt and pepper. Serve on a bed of lettuce with tomato wedges and avocado slices.

Total Calories: 578
Percentage of calories:Protein-8%, Carbohydrate-11%, Fat-79%, Saturated Fat-13%

Virginia Recipe For The Chesapeake Bay Blue Crab

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