Crab Salad - cooking recipe

Ingredients

1 head iceberg lettuce, shredded
5 c. crab meat chunks
6 hard-cooked eggs, sliced
1 (8 oz.) can sliced water chestnuts, drained
1 sweet red onion, sliced and separated into rings
1 c. chopped celery
1 (10 oz.) frozen peas, thawed
1 pt. mayonnaise
1/4 c. Durkee famous sauce
salt and pepper to taste
1/2 c. roasted slivered almonds

Preparation

Layer lettuce, crab meat, seasoning, sliced eggs, water chestnuts, onions, celery and peas in 9 x 13-inch pan.
Combine mayo and Durkee sauce; spread over salad to seal.
Cover tightly with foil and refrigerate overnight.
Just before serving, toss in large bowl (add more mayo, if needed).
Sprinkle with almonds. Makes 8 generous servings.