Ingredients
2 cups canned crabmeat, drained, flaked and cartilage removed1/2 cup minced green onions1/2 cup diced celery1/2 cup finely chopped green pepper1 tablespoon ground mustard1/2 teaspoon salt1/4 teaspoon pepper2 teaspoons celery seedSAUCE:1/3 cup mayonnaise1/3 cup sour cream1/3 cup chili sauce2 teaspoons lemon juice2 cups shredded lettuce4 hard-boiled large eggs, sliced4 medium tomatoes, cut into wedges
Preparation
In a large bowl, combine the crab, vegetables and seasonings. Combine the mayonnaise, sour cream, chili sauce and lemon juice; pour over salad and gently toss to coat.
Arrange lettuce on four individual plates or serving plate. Top with crab salad; garnish with eggs and tomatoes. Refrigerate until serving.
