Crabmeat Salad with Hazel Dressing

This elegant salad showcases Louisiana’s prized Gulf crabmeat in all its delicate glory. The tender lump crabmeat is gently tossed with crisp romaine, juicy tomatoes, and crunchy celery—then dressed with Mama’s special Hazel Dressing. A perfect light meal that honors the fresh seafood Chef Paul so loved.

Aerial view of a elegant table setting with chicken salad on leafy greens, surrounded by crackers, flowers, a dip bowl, and a pepper mill, on a marble background.

Servings

Makes 4 lunch servings

Ingredients

1 pound lump crabmeat (picked over)
1 cup coarsely chopped romaine lettuce
1 cup peeled chopped tomatoes
⅔ cup very finely chopped celery
Hazel Dressing (recipe follows)
4 large lettuce leaves
Freshly ground black pepper to taste

How To Prepare

In a medium-size bowl combine the crabmeat, romaine, tomatoes, celery and 1¼ cups Hazel Dressing, being careful not to break up crabmeat. Serve on a bed of lettuce; sprinkle with freshly ground pepper. Serve the remaining dressing in a bowl at the table.

Hazel Dressing

1 egg plus 2 egg yolks
1½ cups vegetable oil
1 cup chopped green onions
½ cup canned tomato sauce
1 tablespoon white vinegar
2 teaspoons sugar
1 teaspoon minced garlic
2-1/2 teaspoons Seafood Magic®
1 teaspoon Magic Pepper Sauce®

In a food processor or blender, blend the egg and egg yolks for 2 minutes. Leave the machine running and gradually add the oil in a thin stream. Then add the remaining ingredients and blend until thoroughly mixed.
This may be made one day before use. Refrigerate until ready to use.

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