Chesapeake Bay Crab Salad
A creamy, tangy lump crab salad with Dijon and Worcestershire, served chilled over crisp lettuce.
Contains common allergens
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Instructions
- 1
Pick through the crab meat and remove any bits of cartilage or shell, keeping the lumps as intact as possible.
- 2
In a bowl, mix together the mayonnaise, pimiento, Dijon mustard, Worcestershire sauce, salt, hot pepper sauce, lemon juice, and celery. Blend well.
- 3
Gently pour the dressing over the crab meat and toss lightly but evenly, taking care not to break up the lumps.
- 4
Cover and refrigerate for at least 20 minutes to chill and let the flavors meld.
- 5
Serve in a bowl lined with lettuce leaves, garnished with lemon slices and a sprinkle of paprika.
Plan it in Listahan
Add Chesapeake Bay Crab Salad to your week, check it against your household's allergens, and build the shopping list automatically.