Crabmeat Salad with Hazel Dressing

Ingredients

• 1 pound lump crabmeat (picked over)
• 1 cup coarsely chopped romaine lettuce
• 1 cup peeled chopped tomatoes
• 2/3 cup very finely chopped celery
• Hazel Dressing (recipe follows)
• 4 large lettuce leaves
• Freshly ground black pepper to taste
• 1 egg plus 2 egg yolks
• 1 1/2 cups vegetable oil
• 1 cup chopped green onions
• 1/2 cup canned tomato sauce
• 1 tablespoon white vinegar
• 2 teaspoons sugar
• 1 teaspoon white pepper
• 1 teaspoon minced garlic
• 1 teaspoon Tabasco sauce
• 3/4 teaspoon ground red pepper (preferably cayenne)
• 1/2 teaspoon salt

Instructions

1. In a medium-size bowl combine the crabmeat, romaine, tomatoes, celery and 1 1/4 cups Hazel Dressing, being careful not to break up crabmeat.
2. Serve on a bed of lettuce; sprinkle with freshly ground pepper.
3. Serve the remaining dressing in a bowl at the table.
4. The dressing: In a food processor or blender, blend the egg and egg yolks for 2 minutes.
5. Leave the machine running and gradually add the oil in a thin stream.
6. Then add the remaining ingredients and blend until thoroughly mixed.
7. Refrigerate until ready to use.
8. Makes about 3 cups.