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Remove all pieces of shell from crab. Chill crab, tomato, watercress, and cucumber in refrigerator before assembly. Line a pre-chilled salad bowl with the
crisp lettuce leaves. Add chilled tomato, cucumber, and water cress. Toss lightly. Add king crab meat and pour in French dressing. Toss lightly again. Border salad bowl with alternate slices of
avocado, quartered eggs, and radishes. Sprinkle crab salad lightly with chopped dill. Serve immediately.
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