Submitted by The Crab Place
|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|
- 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.