StoneGable Summer Crab Salad

8 oz. lump crab meat
1/4 cup mayonnaise
2 TBS sour cream
1/4 tsp Old Bay Seasoning
dash dry mustard
juice of 1/2 lemon
salt and pepper
3 TBS  celery, finely chopped
1 TBS red pepper, finely chopped
2 large garden tomato
lettuce

Cut 2 large tomatoes in half. Scoop out membranes and seed and any liquid. Turn cut-side down on a paper towel to drain.

Put crab meat in a large bowl and pick over. Break apart any large lumps of meat. Add celery and red pepper to the crab meat.

In a bowl, mix mayonnaise, sour cream, Old Bay seasoning, mustard, lemon and salt and pepper.

Pour mayonnaise mixture over crab meat. Gently mix. 

Scoop into 4 tomato halves and serve on a bed of lettuce.

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