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  • 3/4 cup mayonnaise
  • 1 cup sour cream
  • 2 Tbs. whole grain mustard
  • Juice of 1 lemon
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup sweet onion, finely diced
  • 1/4 cup celery, finely diced
  • 1/2 tsp. dried tarragon
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 lb. jumbo lump crabmeat, picked over for shells


Combine all ingredients except for the crab in a medium bowl. Gently fold in the crab, taking care not to break up the lumps. Crab salad can be made up to eight hours in advance.

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