Submitted by The Crab Place
Serves 4
Ingredients
| 1 lb. lump crab meat | 2 large cucumbers, diced | |
| 1 tbsp lemon juice | ¼ tsp salt | |
| ¼ tsp paprika | ¼ tsp tarragon | |
| 2 tsp parsley flakes | 1 c. sour cream |
Directions
Combine cucumbers, lemon juice, salt, paprika, tarragon, & parsley in blender for 3 minutes.- Add sour cream to the mixture.
- Mix well; refrigerate for 20 minutes or until chilled.
- Place lump crab meat in cocktail dishes & chill until ready to serve, then pour dressing over crab dishes.
Chef’s Note: This recipe was the First Place winner in the 1971 National Hard Crab Derby in Crisfield, MD.