Ingredients
- 1 pound lump crab meat (cleaned, jumbo)
- 1 medium celery rib (small diced, stalk)
- 2 teaspoons minced shallot (more or less to taste)
- 2 tablespoons diced pimentos (you can also use red bell pepper)
- 1 to 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/3 cup mayonnaise (no Miracle Whip)
- 2 1/2 to 3 tablespoons sour cream
- 1/2 teaspoon Dijon mustard
- Hot sauce, to taste
- 1 tablespoon minced fresh chives
- 1 teaspoon chopped tarragon
- 1 tablespoons chopped parsley
- 1/2 teaspoon Old Bay Seasoning (or any seafood seasoning)
- Kosher, salt to taste
- Pepper, to taste
How to Make
-
Step 1: Salad ... Add everything except the crab and pimentos to a bowl; and, mix until combined. I always start with a little less sour cream and lemon juice; because, you can always add more - but, you can't take it away. And, remember ... it is a salad - you can add more of any ingredient if you want; make it your own. These are just the basics I like.
-
Step 2: Then, once the base of dressing is combined; add the crab and pimentos; and, stir just until incorporated. Taste and re-season if necessary. Cover with plastic wrap, and refrigerate until ready to use. I think it is better chilled at least an hour before serving
-
Step 3: Again ... On a sandwich, fresh or grilled; quesadilla - or, on crackers as a snack. Stuffed inside celery, endive leaves, cucumber rounds, etc. The list goes on and on. And, great as a stuffing for seafood or mushroom; by simply adding a few bread crumbs.
-
Step 4: Serve and ENJOY! ... So, simply have fun with it. It is basically my GO TO Crab Salad Recipe ... and, this works just as well using - cooked shrimp, lobster, or scallops too! ENJOY this classic salad!
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.