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
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.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
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By lahg
on June 29, 2012
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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.
By mhwong
on June 11, 2012
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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.
By cmomgo_12990261
Oak Hill, 86
on April 08, 2012
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bland and salty.
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