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A crab meat, cucumber and sour cream crab cocktail recipe
This recipe was the First Place Winner in the 1971 National Hard Crab Derby in Crisfield, MD.
- 1 pound lump crab meat
- 2 large cucumbers (diced)
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon tarragon
- 2 teaspoons parsley flakes
- 1 cup sour cream
Combine the cucumbers, lemon juice, salt, paprika, tarragon and parsley in a blender for 3
minutes. Add the mixture to the cup of sour cream. Mix well and refrigerate for 20 minutes or until chilled.
Place the lump crab meat in cocktail dishes and chill until ready to serve. Then pour the
dressing over the crab dishes.