Print Maryland crab and seafood recipes from
Down Necker Dip
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons finely chopped parsley
  • 1/2 pound jumbo lump crab meat
  • 1 tablespoon sherry
  • 1 teaspoon lemon juice
  • dash salt
Combine mayonnaise, sour cream, chopped parsley, crab meat, sherry, lemon juice and salt. Chill several hours or overnight. Serve with raw vegetables or chips.
Probably the most important step is to let the flavors blend. Using fresh, crisp vegetables is also an important step. The results are incredibly delicious.
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