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Chesapeake Crab Salad
  • 1 cup mayonnaise or salad dressing
  • 1/4 cup heavy cream (whipped)
  • 1/4 cup chopped green onions & tops
  • 1/4 cup chili sauce
  • 1/4 cup chopped green pepper
  • 1 teaspoon lemon juice
  • salt to taste
  • 1 large head lettuce
  • 2 large tomatoes cut into wedges
  • 1 pound backfin crab meat
  • 2 hard cooked eggs (cut in wedges)
  • paprika
Combine mayonnaise, whipped cream, chili sauce, green pepper, green onion and lemon juice. Salt to taste. Chill. Makes about 2 cups of dressing. Line 4 large plates with lettuce leaves. Shred rest of lettuce and arrange on leaves. Remove bits of shell from crab meat. Reserve a few large pieces for top of salad. Leave remainder of meat in chunks and arrange atop lettuce. Circle with wedges of tomatoes and eggs. Sprinkle with salt. Pour 1/4 cup dressing over each salad. Sprinkle with paprika. Top with reserved crab meat. Pass remaining dressing. Serves 4.
This recipe won First Place in the 1971 National Hard Crab Derby in Crisfield, MD.
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