Crabmeat Salad with Hazel Dressing

• 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

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.

lump crabmeat, romaine lettuce, tomatoes, celery, dressing, lettuce leaves, freshly ground black pepper, egg, vegetable oil, green onions, tomato sauce, white vinegar, sugar, white pepper, garlic, tabasco sauce, ground red pepper, salt

Taken from www.cookstr.com/recipes/crabmeat-salad-with-hazel-dressing (may not work)