30 hard-cooked eggs (p. 271)
5 pounds flaked crab meat
1 pound blanched almonds, slivered (optional)
1 pound black olives, sliced
1/3 cup lemon juice
1 quart mayonnaise
Servings: 50 / Yield: 6 quarts
1. Peel and chop eggs coarsely.
2. Add eggs and other ingredients to crab meat. Mix lightly. Chill quickly to below 41°F. Serve with No. 10 dipper.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F. Keep leftover product chilled below 41°F. See p. 44 for cooling procedures.
Chilling ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).
Olives may be deleted and 1 lb diced cucumbers added.
If desired, omit mayonnaise and marinate with French Dressing.
VARIATION:
Lobster Salad. Substitute lobster for crab.
5 pounds flaked crab meat
1 pound blanched almonds, slivered (optional)
1 pound black olives, sliced
1/3 cup lemon juice
1 quart mayonnaise
Servings: 50 / Yield: 6 quarts
1. Peel and chop eggs coarsely.
2. Add eggs and other ingredients to crab meat. Mix lightly. Chill quickly to below 41°F. Serve with No. 10 dipper.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F. Keep leftover product chilled below 41°F. See p. 44 for cooling procedures.
Chilling ingredients before combining shortens the time product is in the temperature danger zone (above 41°F).
Olives may be deleted and 1 lb diced cucumbers added.
If desired, omit mayonnaise and marinate with French Dressing.
VARIATION:
Lobster Salad. Substitute lobster for crab.
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