• Tommy Centola

Crabmeat Salad

Updated: Jan 4

It has been a very hot summer. I thought I would share with you some easy salads that can be served at BBQs, Boils and other outdoor gatherings. They are also great for an indoor gathering. Here is one of my favorites.  I think crabmeat is the most versatile ingredient around.

1 pound Lump Crabmeat, picked over for shells

3/4 teaspoon Creole Seasoning

3 dashes Louisiana Hot Sauce

3 tablespoons Celery, finely chopped

1 tablespoon Green Onions, finely chopped

1 tablespoon Capers

3 teaspoons fresh Parsley, finely chopped

1/4 cup Mayonnaise

2 teaspoons Creole Mustard

Combine all ingredients in a mixing bowl and mix well. Refrigerate for at least 1 hour before serving. The salad can be served atop a mound of salad greens, on thick slices of tomatoes, or in an avocado half. It can also be served as an hors d’oeuvre, with crackers or toast points.

Enjoy!!!

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