Crab Cocktail with Mushroom & Tomato
This subtle appetizer is a non - spicy change of pace. The first time we tried to serve it, Thanksgiving '79, the crab was rotten. It got better reviews at the Cape, Labor Day '89.
Ingredients
1/4 lb. mushrooms, thinly sliced
2/3 cup olive oil
1/3 cup lemon juice
2/3 lb. cooked crab meat, flaked
1/2 cup minced tomato
fresh parsley
Instructions
Combine mushrooms, olive oil and lemon juice. Chill for 20 minutes until mushrooms are softened. Line 8 small glass bowls with greens. Divide crab among bowls. Divide mushroom mixture among bowls. Divide tomato over mushrooms. Garnish with fresh parsley.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.