You can serve crab salad inside scooped-out tomato halves, or with crackers, slices of French bread or sliced tomatoes, or in lettuce cups as a party dip.

Serves 6 to 8


  • 1 pound fresh crabmeat, picked and shredded
  • 1/3 cup mayonnaise
  • 1 small onion, finely minced
  • 1 small green bell pepper, cored, seeded and finely minced
  • Salt and pepper
  • 1 hard-boiled egg, minced


    Mix the crabmeat, mayonnaise, onion and green pepper together in a medium bowl. Season with salt and pepper. Gently fold in the hard-boiled egg, taste and adjust the seasoning. Serve as suggested above.

    From Sweetie Pie’s Cookbook (Amistad, an imprint of HarperCollins) by Robbie Montgomery and Timothy Norman.

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