This is perfect for a light but filling meal for two and tastes lovely accompanied with a glass of Chardonnay.
1/2 lb. fresh crab meat, flaked
1/2 cup celery, finely diced
2 Tbsp. red onion, finely diced
2 Tbsp. mayonnaise, or more to taste
1 1/2 tsp. lemon juice
salt and pepper, to taste
Tabasco sauce, to taste
1 cup romaine hearts, cut into 1 inch pieces
Lemon juice for drizzling
2 small Roma tomatoes, cut in wedges
Combine crab, celery, and onion in a medium bowl.
Whisk together mayonnaise, lemon juice, salt, and pepper in a small bowl. Add Tabasco to taste.
Pour the dressing over the crab mixture and toss lightly to combine. Cover and chill for at least one hour. Spread equal amounts of romaine onto the center of two small serving plates.
Halve the avocado, remove pit, scoop meat out of the skin with a spoon, cut into 8 wedges, arrange on the outer portions of the romaine, and very lightly drizzle lemon juice over the avocados and romaine.
Spoon equal amounts of crab mixture over the romaine, top with tomato wedges and serve.
This is great as a salad, but also at lunch time as the main dish. Crab meat is a favorite of mine, whether it's the imitation or the real thing.
1 small box spaghetti noodles
1 pkg. frozen crab meat (flake style)
A few raw carrots
1 green pepper
1 red bell pepper
1 small can black olives
1 bottle coleslaw dressing
Prepare spaghetti according to package directions. Cut crab meat into small pieces. Add to spaghetti. Chop carrots, peppers, radishes, and olives and add to spaghetti. Pour dressing over all. Mix and chill.
Combine first 8 ingredients. Combine sauce ingredients, pour over salad and toss. Spoon onto lettuce on individual plates or a large serving platter. Garnish with egg slices and tomatoes. Refrigerate until serving time.