Chef's Salad Chesapeake

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
== contributed by ==
* Catsrecipes Y-Group
Category:Cathy's Recipes
Category:Asparagus Recipes
Category:Lettuce Recipes
Category:Cheese Recipes