Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab.
For salad, crab meat may be either fresh or canned, but, of course, fresh crab meat is more desirable if it can be obtained. (Wikipedia)
- 2 c. crab meat
- 1 c. diced celery
- French dressing
- 1 hard-cooked egg
- Chill 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.