Great summer recipe as an appetizer or a light lunch. The original called for 1 tablespoon cayenne, which I assume was a type. Use however much you are comfortable with.
Provided by Mikekey *
Categories Other Salads
Time 12h
Number Of Ingredients 9
Steps:
- 1. Mix the crab, eggs, and parsley in a bowl, add a little salt and toss.
- 2. In a separate bowl and mix the mayonnaise, cream, mustard, Port wine, cayenne and black pepper until the are all combined well.
- 3. Pour the mayonnaise mixture into the bowl with the crab and gently mix the ingredients. Refrigerate overnight.
- 4. Serve on a bed of fresh lettuce.
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