CRAB SALAD

 

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Ingredients

  • 1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage (Or chopped imitation crab)
  • 1 stalk celery, peeled, and cut into 1/8-inch dice
  • 4 teaspoons finely sliced fresh chives
  • 1 teaspoon minced fresh tarragon leaves
  • 1/3 cup prepared mayonnaise
  • 3 tablespoons sour cream
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • Kosher salt and freshly ground pepper
  • Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves

Directions

  • In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
  • In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard.
  • Add the dressing to the crabmeat mixture and stir until just coated.
  • Season with salt and pepper to taste.
  • If not using right away refrigerate until ready to serve.
  • Serve on toasted rolls or on a bed of lettuce.

Notes

We made this today with imitation crab and it was so good!

(Recipe by Food Network)

Categories: Misc. Salad  Salad  Shellfish 
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