Crab Salad

11 ingredients
6 steps

Ingredients

  • 1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
  • 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
  • Copyright 2001 Television Food Network, G.P. All rights reserved.

Directions

  1. 1
    In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
  2. 2
    In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard.
  3. 3
    Add the dressing to the crabmeat mixture and stir until just coated.
  4. 4
    Season with salt and pepper to taste.
  5. 5
    If not using right away refrigerate until ready to serve.
  6. 6
    Serve on toasted rolls or on a bed of lettuce.

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