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Crab Salad

  • 1 lb. crabmeat (or imitation crabmeat)
  • 1 cup sour cream (regular or light)
  • 1/2 cup mayonnaise (regular or light)
  • 1 cup celery - finely chopped
  • 1 small onion - finely chopped
  • 1/4 cup red or green bell pepper - finely chopped
  • 1/2 tsp. Old Bay Seasoning
  • Optional - 1 - 6 oz. can tiny salad shrimp

Preparation -
Combine crab meat (which has been shredded if imitation, or picked through and cleaned if using crab meat), celery, onion and green pepper. In a separate bowl, combine sour cream, mayonnaise and seasoning. Mix well. Stir into crabmeat mixture. Best if chilled for at least an hour before serving.

Optional - Add a can of tiny salad shrimp, reserving some of the shrimp for garnish. Serve crab salad on a bed of lettuce garnished with tiny shrimp and cherry tomatoes.

Or, make crab salad sandwiches on croissants or small kaiser rolls.

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