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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/3 cup vegetable oil |
1/2 cup water |
1/4 cup cider vinegar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon worcestershire sauce |
1 pound fresh lump crabmeat, drained |
1 medium onion, diced |
3 tomatoes, sliced |
lettuce leaves |
3 hard-cooked eggs, quartered |
12 ripe olives (optional) |
12 pimiento-stuffed olives (optional) |
Directions:
1. Whisk together first 6 ingredients. Add crabmeat and onion, tossing gently to coat. Cover and chill 3 hours. Drain.
2. Arrange tomato on lettuce-lined plates; top with crabmeat mixture. Place egg and, if desired, olives around crabmeat mixture.
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