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
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.
Ingredients
- 1 can Sliced Bamboo Shoots (Drained)
- 1 cup Flaked Cooked Crab Meat
- ⅓ cup Mayonnaise
- ¼ tsp Salt
- ⅛ tsp Ground Pepper
- 1 Tbs Lemon Juice
- 1 tsp Lemon Zest ((optional))
- 1 head Iceberg Lettuce (Finely Chopped)
Instructions
- 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.
Source
Adapted from a recipe clipping dated 1952. Original source unknown.
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