Print Maryland crab and seafood recipes from
Giant Crab Meat Salad
  • 1 pound jumbo lump crab meat
  • 2 stalks celery, chopped
  • 1 sour pickle, chopped
  • 2 tablespoons capers
  • 2 teaspoons dry mustard
  • 1 1/2 teaspoon mixed parsley and tarragon, finely chopped
Mix all ingredients thoroughly and serve on lettuce. Serves 4 to 6.
Cut out the core of a lettuce head. Wash under cold water, drain, place in covered dish, put in refrigerator and use the leaves as needed. The leaves will stay fresh and crisp.
Find us on Facebook