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Catch 'em & Cook 'em: Pine Island Crab Salad

October 10, 2018
By Capt. Dick May , Pine Island Eagle


2 C Mayonnaise

1 1/2 Stalk Celery chopped medium

1 Oz Capers chopped

2 Hard Boiled Eggs minced

Juice of 1 Lemon

1 small jar Pimientos drained and diced

1 Can Crabmeat

How to:

1. Mix all ingredients

2. Line plate with Bibb Lettuce

3. Place 1/2 peeled Tomato on each end

4. Place 1/2 Avocado in middle and fill with an 8 oz scoop of Crab Salad

Serves two

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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