Egg and Tomato Salad with Crab Recipe

Ingredients

• 1 round lettuce

• 2 x 200g/7 oz cans crabmeat, drained

• 4 hard-boiled eggs, sliced

• 16 cherry tomatoes, halved

• 1/2 green pepper, seeded and thinly sliced

• 6 stoned black olives, sliced

• 250g/8 fl oz mayonnaise

• 10ml/2 tsp fresh lemon juice

• 1/2 green pepper, seeded and finely chopped

• 5ml/1 tsp prepared horseradish

• 5ml/1 tsp Worcestershire sauce

For the dressing:

• 45ml/3 tbsp chili sauce

Serves 4

Method:

1. To make the dressing, place all the ingredients in a bowl and mix well. Set aside in a cool place.

2. Line four plates with the lettuce leaves. Mound the crabmeat in the centre. Arrange the eggs around the outside with the tomatoes on top.

3. Spoon some of the dressing over the crabmeat. Arrange the green pepper slices on top and sprinkle with the olives.

4. Serve immediately with remaining dressing.