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Crab Cocktail
  • 1 pound lump crab meat
  • 2 large cucumbers (diced)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon tarragon
  • 2 teaspoons parsley flakes
  • 1 cup sour cream
Combine cucumbers, lemon juice, salt, paprika, tarragon and parsley in blender for 3 minutes. Add to 1 cup sour cream. Mix well; refrigerate for 20 minutes or until chilled. Place lump crab meat in cocktail dishes and chill until ready to serve, then pour dressing over crab dishes. Serves 4.
This recipe was the First Place Winner in the 1971 National Hard Crab Derby in Crisfield, MD.
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