Wakefield Salad in a Bun
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Wakefield Salad in a Bun
- 1 (15-oz.) can extra-long asparagus spears, drained
- 1/4 cup French or Italian salad dressing
- 2 (6-oz.) or 1 (12-oz.) pkg. Wakefield frozen King Crab, thawed and drained
- 1 tablespoon lemon juice
- ½ teaspoon seasoning salt
- Dash pepper
- 6 hot dog buns, split Mayonnaise
- 6 lettuce leaves
Place drained asparagus spears in shallow baking dish; pour French dressing over. Marinate to refrigerator at least 1 hour. Toss Wakefield King Crab lightly with lemon juice, seasoning salt and pepper. Press buns partially open. Spread cut sides with mayonnaise, line each with lettuce leaf. Place about 3 drained spears of marinated asparagus down center of each lettuce leaf. Arrange chunks of crab over asparagus. If desired, garnish servings with deviled or sliced hard cooked eggs and pickles. Makes 6 servings.