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San Francisco Deviled Crab

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  Crab meat 12 Ounce, or frozen, thawed
  Hard cooked eggs 2 , chopped
  Chopped parsley 2 Teaspoon
  Minced red onion 1⁄4 Cup (4 tbs)
  Dijon mustard 4 Teaspoon
  Dilled yogurt sauce 1⁄2 Cup (8 tbs)
  Freshly ground white pepper To Taste
  Vegetable seasoning To Taste
  Lettuce leaves 2 (Per Serving)
  Cherry tomatoes 2 (Per Serving)
  Lemon wedge 1 (Per Serving)

If you are using fresh lump crab meat, pick it over for shells and cartilage.
Try not to shred the meat too finely.
If you use frozen crab legs, cut them into small pieces.
Put all the ingredients except the lettuce, tomatoes, and lemon in a bowl and mix gently so as not to shred the crab meat too finely.
For the Briefcase Lunch, line a container with the lettuce, spoon in one quarter of the crab salad, top with the tomatoes and lemon wedge, cover, and chill.
Store the remaining salad, tightly covered, in the refrigerator.

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San Francisco Deviled Crab Recipe