Master Recipe

Crabmeat Salad

NOTE: This recipe is similar to the Shrimp Salad, but the celery is cut smaller because of the crabmeat's finer texture. Use this salad as a sandwich filling or serve it over leafy greens. Serves four to six.

  1    pound jumbo lump crabmeat, picked over to remove cartilage or shell

  1    medium celery rib, chopped fine

  1    medium scallion, white and green parts, minced

  ¹/₃    cup mayonnaise

  1    tablespoon lemon juice

  1    tablespoon minced fresh parsley leaves

     Salt and ground black pepper

INSTRUCTIONS:

Mix all ingredients in medium bowl. Season with salt and pepper to taste. (Can be covered and refrigerated overnight.)