Well-Dressed Crab Meat
Makes 24 hors d’oeuvre, or 4-6 entrée salad servings. Recipe is by Cynthia L. Nobles, who says, “This simple recipe lets the taste of the crab meat shine, and it can be served on crackers, in oriental-style ceramic spoons, or stuffed in avocados or tomatoes.”
1?3 cup mayonnaise
2 tablespoons sour cream
¼ cup minced green onions, plus additional for garnish
1 teaspoon freshly squeezed lemon juice
½ teaspoon celery salt
¼ teaspoon ground black pepper
1 pound jumbo lump crab meat, cartilage and shell carefully removed
1. Make dressing in a large glass bowl by combining mayonnaise, sour cream, ¼ cup green onions, lemon juice, celery salt, and black pepper. Can be made 1 day ahead and stored covered in the refrigerator.
2. Up to 3 hours before serving, mix crab meat with mayonnaise mixture and chill until ready to use. Serve garnished with green onions.