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Easy Crab Salad/Dip Recipe

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This recipe for Easy Crab Salad/Dip, by , is from Cookbook for Cameron, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyn Marie Figel
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
One pound of backfin crab
One small jar of mayonnaise
two or three tablespoons of chili sauce
five or six spring onions, cut up, including greens
1/4 teaspoon white pepper

lemon, if desired
one head of lettuce
Triscuit crackers

Directions:
Directions:
Clean the backfin of any shells and set aside. Mix the other four ingredients well and then fold in the backfin crabmeat.
Refrigerate overnight. (This is important; it will NOT taste the same without the time lapse.)

Tear the lettuce and make a bed for the dip and then place the crabmeat mixture on it. Squeeze lemon juice over the crab, if desired (I don't).
Serve with Trisects crackers. When the dip is gone, eat the lettuce leaves as they will be saturated with the delicious "juices."

You can also make individual salads with the crabmeat mixture.

It is pricey to use the backfin, but it's incredibly tastier to use the best. The recipe will work, of course, with other types of crab, but save this for a special occasion and enjoy the happy compliments of your guests! (Do NOT substitute for the green onions!)

Preparation Time:
Preparation Time:
overnight
Personal Notes:
Personal Notes:
Figel gave this to me as one of her favorites to use as a dip or salad.

 

 

 

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