crab & horseradish spread

There’s nothing more “Chesapeake” than the Bay’s signature crustacean, the blue crab. Foodie-isms was honored when asked to contribute a crab recipe to the forthcoming cookbook: Chesapeake Bay: Crabs. This hard back cookbook contains 123 recipes (including a crab creme brulee dessert) and is due to be released September 30th, 2011.

16 oz. of Maryland lump crab meat
2/3 cup of mayonnaise
2 cloves of garlic, minced
2-3 scallions, chopped
2 Tablespoons prepared horseradish sauce
½ teaspoon of salt
2 lemon wedges

Add all of the ingredients into a bowl (except the lemon wedges) and stir gently to incorporate without breaking up the crabmeat lumps. Squeeze the juice of two lemon wedges and stir. Keep refrigerated until ready to serve.

Server with crackers or on toasted baguette.


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