Print Maryland crab and seafood recipes from www.crabplace.com
Cheerio Crab Salad
  • 1 pound backfin crab meat
  • 2 cups cooked peas
  • 1/2 cup chopped celery
  • 1 tablespoon minced onion
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2 hard cooked eggs, sliced
  • 2 cups cooked macaroni
  • 1/2 cup grated carrot
  • 1 tablespoon lemon juice
  • 1 cup mayonnaise
  • 3 tablespoons chopped pickle
Separate crab meat pieces, add remaining ingredients. Mix gently to combine. Refrigerate, covered, for 1 hour. Makes 6 servings.
This recipe is credited to Mrs. Chester Morphet of Seaford, DE and was the Fourth Place Senior Cold Plate Winner in the 1972 National Hard Crab Derby in Crisfield, MD.
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