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Crab Salad Recipe

Robyn Stone | Add a Pinch
  • 10 minutes
  • Serves 4

INGREDIENTS

8 oz

lump crabmeat, picked over for shells

1/4 cup

mayonnaise

2 tsp

finely grated lemon zest

2 tsp

freshly squeezed lemon juice

1

stalk celery, finely diced

1

spring onion or scallion, finely chopped

1 tsp

Old Bay Seasoning

1 dash

Worcestershire sauce

1/2 tsp

hot sauce, such as Tabasco or Srirachi