More Great Recipes: Misc. Salad | Salad | Shellfish

Crab Salad

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Member since 2006

Serves | Prep Time | Cook Time


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

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.

Pairs Well With


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

(Recipe by Food Network)

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