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Photo by: Joseph De Leo
In a medium-size bowl combine the crabmeat, romaine, tomatoes, celery and 1¼ cups Hazel Dressing, being careful not to break up crabmeat.
Serve on a bed of lettuce; sprinkle with freshly ground pepper. Serve the remaining dressing in a bowl at the table.
The dressing: In a food processor or blender, blend the egg and egg yolks for 2 minutes. Leave the machine running and gradually add the oil in a thin stream. Then add the remaining ingredients and blend until thoroughly mixed.
Refrigerate until ready to use. Makes about 3 cups.
The Hazel Dressing may be made several days ahead.
Nutrients per serving (% daily value)