Crab Salad
From Food Network Kitchens

1 lb jumbo lump crabmeat, picked over to remove any shell or cartilage
1 stalk celery, diced
4 tsp finely sliced fresh chives
1 tsp minced fresh tarragon leaves
1/3 cup prepared mayonnaise
3 tablespoons sour cream
1 tsp freshly squeezed lemon juice
1/2 tsp Dijon mustard
Kosher salt and fresh ground pepper

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. Yield: 4 to 6 servings


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