Author Notes
I created this recipe for the Chesapeake Bay Seafood Cookbook: Crabs (forthcoming). —Foodie-isms
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Ingredients
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16 ounces
of Maryland lump crab meat
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2/3 cup
mayonnaise
-
2
cloves of garlic, minced
-
2-3
scallions, chopped
-
2 tablespoons
prepared horseradish sauce
-
1/2 teaspoon
Kosher salt
-
2
lemon wedges
Directions
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Add all of the ingredients into a bowl (except the lemon wedges) and stir gently to incorporate without breaking up the crabmeat lumps.
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Squeeze the juice of two lemon wedges and stir. Keep refrigerated until ready to serve.
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Serve with baguette, crackers or as a salad.
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