Horseradish and Crab Appetizer

By • March 25, 2011 • 0 Comments



Author Notes: I created this recipe for the Chesapeake Bay Seafood Cookbook: Crabs (forthcoming).Foodie-isms

Serves 10

  • 16 ounces of Maryland lump crab meat
  • 2/3 cups mayonnaise
  • 2 cloves of garlic, minced
  • 2-3 scallions, chopped
  • 2 tablespoons prepared horseradish sauce
  • 1/2 teaspoon Kosher salt
  • 2 lemon wedges
  1. Add all of the ingredients into a bowl (except the lemon wedges) and stir gently to incorporate without breaking up the crabmeat lumps.
  2. Squeeze the juice of two lemon wedges and stir. Keep refrigerated until ready to serve.
  3. Serve with baguette, crackers or as a salad.
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