10mins plus chilling
4 Cold Shellfish Seafood
Herbs Hors d'oeuvre Starter Appetizer
tbsp Tomato Ketchup
tbsp Olive Oil
tbsp Wine Vinegar
tbsp Finely chopped Onion
tbsp Finely chopped Parsley
tbsp Double Cream, whipped
tbsp Pimento stuffed Olives
Hard boiled Eggs
Blend together the mayonnaise, tomato ketchup, Worcestershire sauce, olive
oil, wine vinegar, onion, parsley and whipped cream.
Season to taste with salt and freshly ground
2. Stir in the chopped stuffed olives, and chill for 1-2 hours.
3. To serve - Add the crabmeat to the olive mixture. Cut the tomatoes in half
and place two halves on individual salad plates.
Pile the crab salad on the tomatoes and garnish with lettuce and sliced hard
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