- 1 lb. crabmeat (or imitation
crabmeat)
- 1 cup sour cream (regular or
light)
- 1/2 cup mayonnaise (regular or
light)
- 1 cup celery - finely chopped
- 1 small onion - finely chopped
- 1/4 cup red or green bell pepper -
finely chopped
- 1/2 tsp. Old Bay
Seasoning
- Optional - 1 - 6 oz. can tiny salad shrimp
Preparation -
Combine crab meat (which has been
shredded if imitation, or picked through
and cleaned if using crab meat),
celery, onion and green pepper. In a
separate bowl, combine
sour cream, mayonnaise and seasoning.
Mix well. Stir into crabmeat mixture.
Best if chilled for at least an hour before
serving.
Optional - Add a can of tiny salad shrimp, reserving some of the shrimp
for garnish. Serve crab salad on a bed of lettuce garnished with tiny shrimp and cherry tomatoes.
Or, make crab salad sandwiches on croissants or small kaiser rolls.
