| | Eastern Shore Crab Salad 1 pound of backfin lump crab meat
1 cup of finely chopped celery
2 tablespoons of minced green pepper
1/8 teaspoon of paprika
1/2 teaspoon of salt
3 tablespoons of catsup
1 cup of salad dressing
juice of 1/2 lemon
1/2 teaspoon of mustard
1 1/2 tablespoons of sugar |
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Combine the crab meat, celery and green pepper in a bowl. Combine the paprika, salt, catsup, salad dressing, lemon juice, mustard and sugar in separate bowl and mix well, then add to the crab meat mixture. Todd lightly until the crab meat is well coated. Refrigerate until ready to serve. Serve on lettuce leaf. You may garnish with slice hard boiled eggs. Makes 6 servings
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