Ingredients

2/3 c. mayonnaise
1/4 c. bottled chili sauce
1/4 c. thinly sliced scallion
1 Tbsp. finely minced fresh parsley leaves
1/4 c. chopped green bell pepper
1 Tbsp. fresh lemon juice
1 tsp liquid removed bottled horseradish a dash of Worcestershire sauce
1/2 c. minced liquid removed canned hearts of palm
1 lb lump crab meat picked over watercress coarse stems discarded and the leaves washed well and spun dry, for lining the platter seedless cucumber slices as an accompaniment toasted pita wedges as an accompaniment

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Crab Salad With Hearts Of Palm

Servings: 1

In a bowl whisk together the mayonnaise, the chili sauce, the scallion, the parsley, the bell pepper, the lemon juice, the horseradish, the Worcestershire sauce, and salt and pepper to taste, mix in the hearts of palm and the crab meat, and combine the mix gently but thoroughly.
The crab salad may be made 1 day in advance and kept covered and chilled.
Transfer the crab salad to a platter lined with the watercress and serve it with the cucumber slices and the pita wedges.
Makes about 4 c..