16oz All Natural Lump, Backfin or Special crabmeat
1 cucumber, seeded and diced
1 red bell pepper, diced
1/2 cup minced onion
red wine vinegar
Drain and flake crabmeat. Remove any shell pieces. Soak onion in a small bowl with just enough red wine vinegar to cover. Place crabmeat in a bowl with cucumber and pepper. Add soaked minced onion and vinegar to crabmeat mixture. Stir in just enough mayonnaise to mix and hold ingredients. Chill for several hours. Serve with your favorite crackers.
16oz All Natural Jumbo, Lump or Claw crabmeat
1 1/3 lb cooked pasta, your choice!
1 1/3 cup celery, finely chopped
1/3 cup green onion, minced
1 3/4 tbs prepared mustard
1 1/3 tsp diced dillweed
5 1/3 cups broccoli florets
2 red bell pepper, finely chopped
2 yellow bell pepper, finely chopped
3/4 cup Italian dressing
3/4 cup Parmesan pepper dressing
Drain and flake crabmeat. Remove any shell pieces. In a large bowl combine all ingredients except crabmeat and dressings. Fold in crabmeat and season with Old Bay. Blend dressings well and pour over salad. Cover tightly and chill. Stir before serving. Add more dressing and Old Bay if necessary.
16 oz All Natural Lump crabmeat
1/2 cup mayonnaise
1/4 cup celery, chopped
2 tbs onion, chopped
2 tbs green pepper, chopped
2 tbs dill relish
1 tsp Worcestershire
dash of Tabasco
Flake crabmeat. Remove any shell pieces. Mix all ingredients well leaving out the crabmeat. Gently fold in crabmeat. Chill at least 3 hours.