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Potomac River Crab Salad
  • 1 pound backfin crab meat
  • 1/2 cup celery, diced
  • 1/4 cup green pepper, diced
  • salt and pepper to taste
  • mayonnaise
  • paprika
  • 1 hard cooked egg, diced
Combine ingredients with enough mayonnaise to mix and sprinkle with paprika. (Pineapple chunks may be substituted for egg.) Serves 4 to 6.
Neptune himself would approve of the simplicity and pure flavor of this dish. On one of those steamy summer afternoons, serve this with a white wine for an impeccable brunch.
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