“A great crab salad to spread on crackers.”
Serving: 8 | Prep: 12m | Ready in: 1h12m
Ingredients
• 2 tbsps. sour cream
• 2 tbsps. mayonnaise
• 2 tbsps. sweet pickle relish
• 1 large shallot, minced
• 1 1/2 tsps. Worcestershire sauce
• 3/4 tsp. dried dill weed
• 1/2 tsp. chopped fresh parsley
• 1/4 tsp. cayenne pepper
• 1/4 tsp. paprika
• 1/4 tsp. fresh lemon juice
• 1/4 tsp. grated lemon zest
• freshly ground black pepper to taste
• 1 lb. crabmeat – drained, flaked and cartilage removed
Direction
• Mix Worcestershire sauce, shallot, relish, mayonnaise and sour cream in a
big bowl. Season with black pepper, lemon zest, lemon juice, paprika,
cayenne, parsley and dill; stir till blended well. Mix crabmeat in till coated
evenly. Refrigerate, covered, for 1 hour minimum before serving to merge
flavors.
Nutrition Information
• Calories: 100 calories;
• Total Carbohydrate: 3.1 g
• Cholesterol: 53 mg
• Total Fat: 4.2 g
• Protein: 12 g
• Sodium: 252 mg