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Saturday, December 03, 2005

Deli salad with crabmeat or crabmeat imitation

Ingredients for 3:

¼ lb crabmeat (or crabmeat imitation)
¼ lb celery stalks
3 hard-boiled quail eggs
1 medium shallot onion
For sauce:
1 orange
1 lemon
2 tbsp vegetable oil

Method:

Cut crabmeat into ½ inch strips, and put them in one layer on the salad dish bottom.
Cut celery stalks into thin rings.
Pour them over the crabmeat.
Slice eggs into thin circles, and put them over the celery.
Peel onion, slice it into thin rings, and pour them over the egg circles.
Squeeze orange juice, then press lemon juice, then mix oil and juices together.
Blend them.
Pour the mix over the salad, let sit 1-2 hours in a refrigerator.

Note:

You can decorate it with any green salad, and substitute imitation crabmeat for crabmeat, and chicken eggs for quail ones. Also, you can add salt and pepper.

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