This Month's Recipe

Combine ingredients, mix well and refrigerate in a covered container.

Trim about ½ inch slice from the core end of each tomato, just enough to remove the core. You may also want to take a small slice off the bottom of the tomato so that it will sit nicely on a plate without rolling around. Scoop out the tomato and sprinkle the interior with a little salt and pepper.

Prepare the crab salad by combining the crabmeat, onion, celery, Old Bay, mayonnaise, salt and pepper. Fold the ingredients so as not to break up the crabmeat.

To serve, place a tablespoon of lemon dill sauce on a salad plate and spread the sauce around. Place the tomato in the center of the plate and fill with the crab salad. Slice both the eggs and potatoes with an egg slicer and fan them around the tomato to form a nice display. Place a dollop of the sauce on top of the salad and sprinkle with paprika. Add a sprig or two of parsley and serve.

Serves: Four

Taste the sauce to insure that neither the lemon nor the dill are too strong. Dill is a very strong herb and must be used to suite you individual taste. The sauce is intended to enhance the taste of the salad as opposed to overpowering it.

Bon Appetit!