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Crab Salad |
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| As with other Eastern Shore recipes, every cook has their own. This is ours. |
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| Ingredients: |
1 lb Maryland jumbo lump blue crab
3/4 cup celery, diced
1 cup Mayo
1 teaspoon mustard
S&P
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1 teaspoon Old Bay
2 Tablespoons Pepper Relish
1 Tablespoon Capers, drained
1/2 teaspoon Cayenne Pepper
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| Procedures: |
Pick the crab (remove shell and cartilage), keeping the lumps intact.
Mix the dressing, adding the celery.
Gently fold in the crab.
Chill
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| Notes: |
2025-09-13: Served with creamy grape salad, tomatoes and dressing, and a Prosecco.
2025-06-07: With jelled beet salad, Hawaiian Bread and a Prosecco.
2024-10-15: Made for Bill’s visit.
2024-06-22: A batch for the 2 of us.
2008-07-26: Added to our cookbook.
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04/22/2026
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