Print Maryland crab and seafood recipes from
New Orleans Crab Spread
  • 1 pound backfin crab meat
  • 1/4 cup tarragon vinegar
  • 1/3 cup mayonnaise
  • 3 tablespoons chopped pimiento
  • 2 tablespoons chopped green onion
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon drained capers
  • assorted chips, crackers or raw vegetables
Remove shell or cartilage from crab meat. Flake the crab meat. Pour vinegar over crab meat. Chill for 30 minutes. Drain. Add mayonnaise, pimiento, onion, salt and pepper. Mix thoroughly. Garnish with capers. Serve with chips, crackers or vegetables. Makes approximately 2 cups.
The use of homemade tarragon vinegar adds a special touch to this spread. Decorate with fresh tarragon leaves and serve well chilled. It's mighty good.
Find us on Facebook