Crab Salad

By McLean

Ingredients

• 6 to 7 lbs. fresh lump crabmeat, drained
• 6 hard-cooked eggs, chopped
• 6 stalks celery, minced
• 3 cups mayo
• 1/4 cup plus 2 tablespoons fresh lemon juice
• 2 tablespoons curry powder
• 2 heads green lettuce leaves

Preparation

Step 1

Combine first 3 ingredients; stir well. Add mayo, lemon juice, and curry powder, stirring gently. Serve on lettuce leaves. Garnish, if desired, with hard-cooked egg halves, olives, paprika or radishes.