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Crab With Lemon
  • 1 pound claw crab meat
  • 1 teaspoon dry mustard
  • 1 teaspoon lemon-parsley salt
  • 1/4 teaspoon pepper
  • 2 tablespoons lemon juice
  • 1/4 teaspoon celery seed
  • 1 can celery soup
  • 2 packages cauliflower (frozen or fresh)
Mix crab meat with the seasoning; let remain in bowl for 15 minutes. Mix well. Spray casserole with Pam. Cook cauliflower as package directs. Heat celery soup slightly; place cauliflower in bottom layer, then crab, cauliflower, and pour celery soup over top; place in 350 degree oven for 1/2 hour, adding cheese and croutons. Garnish as desired. Serves 4.
This recipe is credited to Mrs. Eleanor Lambden of Georgetown, DE and was the 7th Place Winner in the 1973 National Hard Crab Derby in Crisfield, MD.
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