Crab and Bamboo Salad was a pleasant surprise. Found between the pages of 1960s cookbook, this clipped recipe came with a note in the margin, “More lemon! Omaha 1952”. So we did. Doubling the juice and adding a tablespoon of zest to give this recipe a lift. We think you’ll enjoy this quick and crunchy salad.

Crab and Bamboo Salad - 1952

Prep Time 3 minutes
Cook Time 5 minutes
Servings 4
Crunchy and quick Crab and Bamboo Salad from 1952 is ready in minutes. Serve as a starter salad or as a side. Or skip the lettuce and spoon onto crackers as an appetizer.


  • 1 can Sliced Bamboo Shoots (Drained)
  • 1 cup Flaked Cooked Crab Meat
  • cup Mayonnaise
  • ¼ tsp Salt
  • tsp Ground Pepper
  • 1 Tbs Lemon Juice
  • 1 tsp Lemon Zest ((optional))
  • 1 head Iceberg Lettuce (Finely Chopped)


  • Toss crab meat and bamboo shoots together.
  • In a small bowl, stir together mayo, lemon juice, zest, salt, and pepper. Pour over crab mixture and stir to incorporate.
  • Cover and chill until ready to serve.
  • To serve, toss crab mixture with shredded lettuce. Add additional salt and pepper to taste.
Course: Salad


Adapted from a recipe clipping dated 1952. Original source unknown.

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