Crab Salad—Best if Made with Gulf of Mexico Blue Point Crabs.
Cooks' Note
Party fare sure to please, this recipe can easily be made with a combination of shrimp and crabmeat. Serve the salad on a bed of lettuce.
Recipe information
Yield
serves 6
Ingredients
1 pound fresh lump crabmeat, cartilage and shell picked out
1 hard-boiled egg, chopped
2 tablespoons chopped yellow onion
2 tablespoons thinly sliced shallot (bulb only)
1 1/2 tablespoons chopped celery
1 1/2 tablespoons chopped dill pickle
2 tablespoons mayonnaise
1/4 teaspoon French’s yellow mustard
Salt and ground black pepper to taste
Heavy sprinkling of paprika, to garnish
Preparation
In a large bowl, combine the crabmeat, egg, onion, shallot, celery, and pickle. Mix together the mayonnaise and mustard in a small bowl. Add the mixture to the crab and toss to coat. Salt and pepper to taste and garnish with paprika.
