Crab salad

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy
450g jumbo cooked crabmeat, picked over to remove any shell or cartilage
1 stalk celery, peeled, and cut into 1/4cm dice
5g finely sliced fresh chives
3g minced fresh tarragon leaves
80g prepared mayonnaise
35g sour cream
1 tsp freshly squeezed lemon juice
1/2 tsp Dijon mustard
Salt and freshly ground pepper
1) In a medium bowl, lightly toss the crab meat, celery, chives, and tarragon together.

2) In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crab meat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.

3) Serve on toasted baps or on a bed of lettuce.

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