Soundview Crab Salad Recipe

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
100 cal
5%

Fat
4.2 g
7%

Carbs
3.1 g
< 1%

Based on a 2,000 calorie diet

Reviews (14)

Rate This Recipe

mjshan

Oct. 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..." See more 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

Dec. 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 ..." See moretogether quite quickly. We served it with vegatable crackers. It was enjoyed by all."

CURTISLEE

Jun. 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 d..." See morery 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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