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Soundview Crab Salad

Soundview Crab Salad

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HEP303

Crab salad perfect for spreading on crackers.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 3.1g
  • < 1%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, stir together the sour cream, mayonnaise, relish, shallot, and Worcestershire sauce. Season with dill, parsley, cayenne, paprika, lemon juice, lemon zest, and black pepper; mix until well blended. Stir in crabmeat until evenly coated. Cover and refrigerate for at least an hour before serving to blend flavors.
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Reviews

mjshan
19
10/19/2004

My mouth is still burning from the "heat" of this recipe..but I could not stop eating it! I used imitation crabmeat and definitely wasn't a pound, so that is probably why it was so spicy. I ended up doubling the sour cream and mayo to tone down the flavor. Next time I will halve the cayenne pepper, and go from there. What a great taste, though. Can't wait to serve to our friends. Thanks, HEP303!

norma
15
12/26/2005

My husband and I found this recipe to have a light lemony flavor followed by a bit of spicy, which we love. Pulling the meat out of the fresh cooked crab took most of the prep time otherwise it came together quite quickly. We served it with vegatable crackers. It was enjoyed by all.

CURTISLEE
13
6/29/2009

The lemon zest and fresh lemon juice make this salad sing out loud. The dill adds an interesting twist, and the cayenne pepper, a very pleasing zip. My only suggestion is for those that don't like a dry mixture. As written, this recipe comes out rather dry. Those that like more moisture in the mix should add more of the wet ingredients. I've had many crab salads through the years and this is one of the most tasty and interesting.