Soundview Crab Salad

Soundview Crab Salad

15 Reviews 2 Pics
  • Prep

    12 m
  • Ready In

    1 h 12 m
Recipe by  HEP303

“Crab salad perfect for spreading on crackers.”

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Adjust Servings

Original recipe yields 8 servings



  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 (15)

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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!



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.



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.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



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Pea and Crab Salad


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Tammy's Crab Salad