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 Mdowens
on November 06, 2011
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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
By Chef #1007882
right outside o...
on September 01, 2011
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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.
By megginayn_9687950
Cleveland, Ohio
on June 17, 2011
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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.
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