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Fruitie-Tootie Salad
  • 1 pint sour cream
  • 3 teaspoons crushed pineapple (save juice)
  • 1 pound backfin crab meat
  • 3 avocados (halved, seed removed, brushed with lemon juice)
  • 6 to 8 chopped maraschino cherries
Place sour cream in bowl and add pineapple and chopped cherries, then add crab meat. Place in refrigerator and chill until ready to place in avocados. Use pineapple juice to keep mixture a little loose. Serve on lettuce lined platter. Serves 6.
This recipe is credited to Sue Lambden of Georgetown, DE and was the First Place Junior Cold Plate Winner in the 1972 National Hard Crab Derby in Crisfield, MD.
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