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Chef's Salad Chesapeake * 1 Can (12 Oz) or 2 Cans (6.5 oz Each) Crab Meat or The Equivalent Amount Fresh or Frozen * 1 Pkg. Frozen asparagus Spears (10 Oz) * 6 lettuce Leaves Blue Cheese Dressing * 3 Hard Cooked eggs Serves 6 Source: my Old Recipes

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  • Chef's Salad Chesapeake
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  • Chef's Salad Chesapeake * 1 Can (12 Oz) or 2 Cans (6.5 oz Each) Crab Meat or The Equivalent Amount Fresh or Frozen * 1 Pkg. Frozen asparagus Spears (10 Oz) * 6 lettuce Leaves Blue Cheese Dressing * 3 Hard Cooked eggs Serves 6 Source: my Old Recipes
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  • Chef's Salad Chesapeake * 1 Can (12 Oz) or 2 Cans (6.5 oz Each) Crab Meat or The Equivalent Amount Fresh or Frozen * 1 Pkg. Frozen asparagus Spears (10 Oz) * 6 lettuce Leaves Blue Cheese Dressing * 3 Hard Cooked eggs Drain Canned Crab Meat or Thaw Frozen Crab Meat; Remove Any Remaining Shell or Cartilage. Flake The Crabmeat; Chill. Cook asparagus Spears as Pkg Directs. Drain And Chill.At Serving Time, Put 3 asparagus Spears in Each lettuce Cup or Leaf. Put About 1/3 Cup Crab Meat on asparagus. Cover With 2 T. Blue Cheese Dressing. Cut Each egg in 6 Slices And Top Each Salad With 3 Slices. Sprinkle With paprika if Desired. Serves 6 Source: my Old Recipes
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