This lovely salad comes from an old cookbook from the churchwomen of St. John’s Episcopal Church on Madison Square.  The charm comes in serving it in the bright orange back shells of the cooked blue crab.  It can also be made from commercially packed crab, serving it on large scallop shells or lettuce leaves.  It also works for any flaked, cooked fish, such as salmon.

The only thing that makes this recipe better is using fresh (frozen) crab legs for the meat, instead of canned, which we think is worth the 10-20 minutes of extra johns