Crab Salad - cooking recipe

Ingredients

1 lb. backfin lump crabmeat
1 c. finely chopped celery
2 Tbsp. minced green pepper
1/8 tsp. paprika
1/2 tsp. salt
3 Tbsp. catsup
1 c. salad dressing
juice of 1/2 lemon
1/2 tsp. mustard
1 1/2 Tbsp. sugar

Preparation

Combine the crabmeat, celery and green pepper in a bowl. Combine the paprika, salt, catsup, salad dressing, lemon juice, mustard and sugar in separate bowl and mix well.
Then add to crabmeat mixture.
Toss lightly until crabmeat is well coated. Refrigerate until ready to serve.
Serve on lettuce leaf.
Garnish with sliced hard-boiled eggs, if desired.