CRAB MEAT SALAD WITH HEARTS OF PALM

2/3 cup mayonnaise
l/4 cup bottled chili sauce
l/4 cup thinly sliced scallion
l tbsps. finely chopped fresh parsley leaves
l/4 cup minced green bell pepper
l tbsps. lemon juice
l tsp. drained bottled horseradish
a dash of Worcestershire Sauce
l/2 cup chopped drained canned hearts of palm
l lb. lump crab meat, picked over
In a bowl whisk together the mayo, chili sauce, scallion, parsley,
bell pepper, lemon juice, horseradish, Worcestershire sauce and
s&p to taste; fold in the hearts of palm and the crab meat, and
combine the mixture gently but thoroughly. (The crab mixture may be
made l day in advance and kept covered and chilled.) Makes about 4
cups. Transfer the crab salad to a platter lined with watercress or
lettuce leaves and serve it with cucumber slices and pita wedges.
Gourmet Magazine July l992