Crab Salad

Total Time:
15 min
Prep:
15 min

Yield:
4 to 6 servings

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

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.


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4.6 34
A very simple and satisfying crab salad. I was looking for something to help with leftover snow crab and this does the trick. Substituted a few ingredients, but theirs gives a nice base recipe to start from. item not reviewed by moderator and published
Mu husband said it was "fabulous" and that never happens item not reviewed by moderator and published
Very tasty and simple to make salad. Even my picky 16yr old boy loved it! Tastes great on Ritz crackers. item not reviewed by moderator and published
Simple and delicious! item not reviewed by moderator and published
I have made this many times. I always added a little more tarragon and lemon and served it in puff pastry shells. Everyone always complimented me on that appetizer and asked for the recipe. item not reviewed by moderator and published
Great recipe, but we added a little bit of sugar to bring the taste out. The sugar helped a lot. It was a little bland without the sugar, but still ok; but much better with the sugar. We only used 10 ounces of crab, and halved everything else out, and it still yielded a bunch of crab salad in the end. item not reviewed by moderator and published
bland and salty. item not reviewed by moderator and published
Very tasty! I added can baby shrimp, halved crabmeat with lobster, 1/8 tsp garlic salt and tablespoon of finely chopped red onions. These additions required slightly more mayo blend. Topped with freshly ground pepper and couple sprigs of chives. From Owens ranch item not reviewed by moderator and published
I made a few adjustments. I used the premium crab from Trader Joe's [which I love]. Decided to toss in some cooked [cooled] pasta shells -- so, I made more dressing to accommodate this addition and dress the pasta/crab mixture. My only other change was using dried tarragon b/c my grocery store was out of fresh tarragon -- otherwise, I followed the recipe completely as written. I thought it tasted okay (I may not be a tarragon person, seemed to get more flavorful while in the refrigerator, and, I specifically made it a couple hours in advance so that the ingredients would marry and the salad would be a nice cold dish for dinner tonight. To serve, I placed the cold crab salad on a bed of greens, topped it off with some cut up radishes and fresh carrot sticks I cut up [husband loves radishes and carrots]. Husband thought it was a very good, very tasty, salad. It is a recipe worth trying if you love crab and crab salad. item not reviewed by moderator and published
Not much flavor. It was not bad just needs the addition of some flavor. i added avocado, but still was not enough. Definitely double or triple the amount of tarragon if you want to taste it. Good base recipe but again needs more flavor. item not reviewed by moderator and published
Love the idea of serving them in puff pastry shells item not reviewed by moderator and published

Not what you're looking for? Try:

Crab Salad with Orange and Oregano on Grilled Sourdough

Recipe courtesy of Rachael Ray