Mother’s Bayhouse Crab Salad (Red Bluff)
Ingredients:
Boiled cold crab meat from 1 dozen large crabs or 1 to 2 pounds fresh lump crab meat
1 cup (or more) mayonnaise
1 Tablespoon capers
1 teaspoon lemon juice
1 cup coarsely chopped celery
4 water chestnuts, coarsely chopped
1 small onion, grated or finely chopped
Salt and pepper to taste
Recipe directions:
Mix all ingredients lightly and serve on lettuce cups. This is beautiful surrounded by hard-cooked-egg slices, tomato slices, green-pepper slices, pickles, and olives. Serves 6.