10 hard boiled eggs, coarsely chopped (reserve 2 boiled eggs for garnish)
4 cucumbers peeled, coarsely diced (reserve 1 cucumber for garnish)
6 cans lump crabmeat
1 Tbsp cracked black pepper
1 tsp seasoned salt
Add To Shopping List
Let's Make It
In large bowl, hand mix: parsley, green onions, fresh squeezed lemon juice, and Worcestershire sauce. Mix in mayo, eggs, cucumbers, crabmeat, cracked black pepper and seasoned salt.
Refrigerate 1 hour before serving.
Serve crab salad on individual lettuce lined salad plates or medium to large lettuce lined bowl. Garnish salad presentation by placing alternating cucumber and eggs slices around bowl or plate. Enjoy salad with fancy crackers.