Recipe: Crabmeat and Vermicelli Salad

recipelink.com Chat Room Recipe Swap - 2001-08-14
From: recipelink.com

Crabmeat and Vermicelli Salad
From: Meg Fortino
Newsgroup: rec.food.cooking
Serves 4 (or two adults and two children, plus leftovers)

1 cup chili sauce (Sort of like ketchup -- Del Monte makes the one I normally buy)
1 Tbsp horseradish
1/2 cup rose wine (I usually substitute with white, but Gallo makes a rose that sort of fizzles that is really good with this)
4 scallions, sliced
2 Tbsp lemon juice
1/2 tsp dill weed
1 pound cooked crab meat (I'm cheap and usually buy the surimi -- also, I think real crab meat at $10 a pound would be wasted in this sauce!)
10 ounces vermicelli
6-8 leaves romaine lettuce
3 hard boiled eggs, sliced (optional)
8 black olives (optional)

Mix the chili sauce, horseradish, wine, scallions, lemon juice, and dill weed in a large bowl. Toss with the crab meat. Chill.

Cook the vermicelli. Drain. Rinse with cold water. Drain again. Toss with the crabmeat mixture. Chill.

Line 4 plates with romaine leaves. Top with the vermicelli and crabmeat mixture. Garnish with hard boiled eggs and black olives (optional).